BAILEY, TOWNSEND & I 

Wholesale end Retail Dealers in 

Dry Goods, Notions, etc, 

We buy strictly for Cash, 

and Sell for Cash. 

WE KEEP THE BEST GOODS ? 



T i LIBRARY QF CONGRESS. I sel1 £t 

I ^x^® — — — I 

||hH P . A..'.. |opi%W fo 

j JM^ Mik f MO - 

A UNITED STATES OF AMERICA. | f 

[OF WESTERN MANUFACTURE] 

A convenient preparation for domestic use. Yielding 
with milk a delicious dessert tor the table; a simple 
and grateful diet for invalids and children. Full direc- 
tions with each bottle. 

Carefully made by JOS. HARKOP, 

Manufacturing Druggist and Chemist,, 
700 S. Fifth St., Leavenworth, Kansas. 

Put up in 25c, 50c, and $1.00 bottles. 

Small package* of medicine sent by mail securely packed; 



LEVI WILSON. ROBERT KEITH. 

ROBT. KEITH & CO. 



FURNITURE 

AND 

Upholstery Goods! 

WHOLESALE AffD RETAIL 

-R-AREEOOMS : 

207 DELAWARE STREET, 
LEAVENWORTH, - - KANSAS. 

One of the largest, best appointed stocks 
of goods in the Missouri Valley. 

Our goods are manufactured in Leavenworth, 

We offer goods at bottom prices. 
Ji® 0 We represent goods as they are. 
JS®* 3 We respectfully ask your patronage. 



KEITH & CO. 

Successors to Dilworth, Keith & Co. 



THE 

KANSAS 

HOME COOK-BOOK: 

CONSISTING OF 

RECIPES CONTRIBUTED BY LADIES OF LEAVENWORTH 
AND OTHER CITIES AND TOWNS. 



We may live without poetry, music and art: 

"We may live without conscience, and live without heart : 

We may live without friends ; we may live without hooks : 

But civilized man cannot live without cooks. 

He may live without hooks, — what is knowledge hut grieving? 

He may live without hope, — what is hope but deceiving? 

He may live without love, — what is passion hut pining ? 

But where is the man that can live without dining? 

— Owe>" Meredith. 



» / 



PUBLISHED BY THE BOARD OF MANAGERS 

m FOR THE BENEFIT OF THE ~YCLpr-eL* 

HOME FOR THE FRIENDLESS. 

P ' 




A 




LEAVENWORTH, KANSAS: 

JOHN C. KETCHESON, BOOK AND JOB PRINTER AND ENGRAVER. 
1874. 




Entered according to Act of Congress, in the year 1874, by 

The Kansas Home for the Friendless, 
In the Office of the Librarian of Congress, at Washington. 



TABLE OF CONTENTS. 



Yeast and Bread. 

YEAST. 



Brown Yeast, 12 

Dry Yeast Cakes, 9 

Hop Yeast, 11 

Potato Yeast, 13 

Potato Hop Yeast, 11 

Salt Rising Yeast, 13 

White Yeast, 12 

Yeast, 10 

Yeast Cakes, 10 

BREAD. 

Yeast Bread,.'. 14 

Potato Yeast Bread, 15 

Hop Yeast Bread, 16 

Buttermilk Bread, 16 

Corn Bread, 30 

Bannocks, 30 

Togus, 30 

Hominy Cake, 31 

Breakfast Corn Cake, 31 

Graham Gems 32 

Graham Muffins, 33 

Brown Bread, 34 

Boston Brown Bread, 35 

Graham Bread, 35 

Biscuit, 20 

Beaten Biscuit, 21 

Strawberry Short Cake, 20 

Puffet, 22 

Sally Lunn, 22 

Muffins, 24 

Waffles, 25 

Puffs, 25 

Shiny Cakes, , 26 

Lapland, 26 

Pop Overs, 27 

Fritters,... 27 

Appoquinimick Cakes, 27 

ROLLS. 

Rolls, 17 

Parker House Rolls, 16 

Rusk, 17 

Buns, 19 

Drop Rolls, 19 



Newport Breakfast Cakes,.. 20 



GRIDDLE CAKES. 



Buckwheat, 27 

Flannel, 28 

Bread, 28 

Rice, 28 

Batter, 29 

Soup. 

Green Pea, 37 

Dried Pea, 37 

Split Pea, 38 

Tomato, 38 

Onion, 39 

Potato, 39 

Okra, 39 

Gumbo, 40 

Okra Gumbo, 41 

Brunswick Stew 41 

Fisli. 

To Boil Fish 43 

Boiled Cod Fish, 44 

Broiled Fish, 44 

Baked Fish, 43 

Cod Fish Balls, 44 

Cod Fish Toast, 45 

Dried Cod Fish, 45 

Mackerel, 46 

Salmon Salad, 43 

Clam Chowder, 42 

Meats. 

Stuffed Veal, «62 

Veal Cutlet, 53 

Roast Mutton, 53 

Mutton Chops, 54 

Leg of Mutton, 54 

Roast Beef, 54 

Fried Rabbit, 55 

Venison Steak, 55 

Potted Beef, 55 

Beef Steak, 57 

Spiced Beef, 59 

Curing Beef, 59 

To Corn Beef, 60 

Roast Pork, 61 

Sausage Meat, 61 

Ham, Curing and Roasting, 36 
Garnishes for Meat,..' 64 



iv 



Table of Contents. 



Poultry and Game. 



Snipe, 65 

Prairie Chicken, 65 

Roast Turkey or Chicken,... 66 

Stuffing 66 

Boiled Fowl, 66 

To Cook an Old Fowl, 65 

Baked Chicken, 67 

Chicken Pie, 67 

Chicken Pot Pie, 68 

Pressed Chicken, 68 

Pickled Chicken, 69 

Vegetables. 

Dried Corn, 72 

To Dry Com, 74 

To Put up Green Corn, 73 

Fried Corn, .. 74 

Baked Corn, r 74 

Corn Patties, 75 

Corn Oysters, 75 

Succotash 75 

Baked Beans, 75 

Baked Tomatoes, 76 

Potatoes Fried, 76 

Potato Puffs, 77, 107 

Potato Cakes, 77 

Asparagus, 78 

Peas Boiled, , 78 

String Beans,.. 78 

Shelled Beans 79 

Squashes, 79 

Stewed Mushrooms,..., 79 

Boiled Onions 79 

Fried Onions, 80 

Spinage 80 

Cauliflower, 80 

Stewed Salsify, 80 

Stuffed Cabbage, 81 

Ladies' Cabbage, 81 

* Parsnip Stew, 82 ; 

Celery 82 | 

Fried Tomatoes 82 

Stuffed Tomatoes, 83 j 

Baked Tomatoes, 83 

Egg Plant, 83, 84 

Hominy 84 

Salads aiitl Stances. 

Chicken, 69-71 

Dressing, 70 

Kansas Salad, 85 

To Dress Cabbage, 86 

Cold Slaw, 86 

Salad for Lettuce,, 86 

Chili Sauce 87 

Oyster Sauce, 87 



Celery Sauce, 8T 

Shirley Sauce, gg 

Tomato Soaw, 88- 

Tomato Catsup,.. 89 

Cucumber Catsup, 89 

Cold Catsup, 90 

Picliles. 

Cucumber, 90, 92 

Tomato, Green, 93 

Tomato, Sliced, 94 

Mixed, 94 

Chow Chow, 95 

Yellow 96 

Fruit. 96 

Peaches, 97 

Grape, 98 

Grape, Spiced, 98 

Gooseberry Catsup, 99 

Currant Catsup, 99 

Spiced Currant, 100 

Tomato, Sweet, ■, loo 

Cherry, 100 

Cucumber, Sweet, 101 

Melon, Sweet, 101 

Mock Olive, 101 

Economy !>!*<> lies. 

Pork Relish, 102 

Ham Toast, 102 

Hotch Potch, 103 

Escaloped Veal, 103 

Veal Omelet, 103 

Cheese Omelet, 104 

Omelet, 104, 105, 106 

Oyster Corn Cake, 104 

Macaroni Cheese. 104 

Macaroni, 105 

German Fritters, 105 

Breakfast Dish, 107 

Liver Salad, 107 

French Toast, 108 

Stuffed Cucumbers, 108 

Potato Puffs, 107 

take. 

Icing for 110 

Fruit, Ill 

Cheap Fruit, Ill 

Combination, 112 

Marble, 115 

Hickory Nut, 114, 129 

Shoddy, ■ 114 

Farmers' Fruit, 115 

Lemon, 115 

Coffee, 116 

Silver 117 

Gold 11T 



Table of Contents. 



v 



Delicate, 118 

White, 119 

Corn Starch, 120 

Cocoanut, 121 

Cream, .... , 122 

Chocolate, 123 

Chocolate Marb«e, 125 

Sponge, 126 

California, 127 

Mother's, 128 

Jackson, 128 

Faith, 128 

Pound, 129 

White Mountain, 129 

Cup 139 

Loaf, 130 

Graham, 131 

Feather, 131 

Almond, 132 

Union, 132 

One Egg, .'. 132 

Jennv Lind, 132 

Rich Tea, 133 

Buttermilk. 133 

Harrison, 133 

Bread, 133 

Snail's House, 134 

Bride's, 134 

Sand, 135 

Spiced, 136 

Minnie's Delight 137 

Lemon Paste 137 

Orange 138 

Buckeye, 138 

Sponge Roll, 140 

Jelly, 141 

Ribbon, 141 

Cookies, 139, 140, 142 

Ginger Snaps, 142 

Lemon Snaps, 143 

Jumbles, 143 

Crullers, 143, 141 

Vanities, 144 

Love Knots, 145 

Doughnuts 115, 146 

Doughnuts, Graham, 146 

Ginger, Pound, 117 

Hard Ginger Bread, 147 

Soft Ginger Bread, 148 

Drop Ginger Bread, i48 

Pies. 

Puff Paste, 119, 150 

Suet Paste, 151 

Mince Meat, lai, 153 

Mince 152 

Mock Mince, "\" 153 



Grated Apple, 154 

Apple Custard, 154 

Cream, 155, 156 

Custard, 157 

Chess, 157 

Cocoanut 158 

Lemon, 159, 160 

Lemon Tart, 161 

§5, 162 

Washington, 162 

Cream Puffs, , 163 

Cracker, 163 

Tart, 164 

Rhubarb 164 

Sugar 164 

Peach, 165 

Silver 165 

Sweet Potato 165, 166- 

Irish Potato, 166 

Squash, 166 

Raisin, 166 

Pumpkin 167 

Cherry, 167 

Potato Custard, 167 

Cherry Cobbler, 167 

Puddings. 

Plum, 169 

Suet, 170 

Half Pay, 170, 171 

Spice,. 170 

Black, 171 

Queen of, 172 

Farina, 172. 

Delicate, 173 

Transparent, 173 

Fig, 173 

Cocoanut, 174 

Ginger, 174 

Lemon, 175. 

Sponge, 175 

Hedge Hog, 175 

Delmonico's, 175 

Delicious, 176 

Baked Batter, 176 

Sunderland, 176 

Poor Man's, 177 

Cable, 177 

Cream, 177 

Steam, 177, 178 

Boiled Batter, 178 

Bridgeport, 179 

Rice,. 179 

Green Corn, 181 

Corn Meal, 180, 181 

Delicious Apple, 182 

Baked Apple, 183 

Apple Charlotte, 183, 184 



vi 



Table of Contents. 



Apple Dumplings, 184, 185 

Apple Duff, 185 

Apple, 185 

Peach Cobbler 186 

Cherry Roll, 186 

Persimmon 186 

Baked Blackberry, 188 

Cheese, 187 

Sweet Potato 187 

Bread, 188 

Hot Corn, 188 

Apple Fritter, 188 

Hen's Nest, 188 

Tapioca, 189 

Arrow Root 1S9 

Royal, 190 

Snow, 190 

Sago, 191 

Orange Souffle, 19] 

Ambrosia, 191 

Orange Mince, 191 

Rock Cream, 192 

Rice Croquettes 192 

Convenient Dessert, 193 

Cold Rice, s 193 

Black Pudding Sauce, 193 

Lemon Cream Sauce, 193 

Foam Sauce, 194 

Lemon Sauce, 194 

Pudding Sauce, 194 

Cold Pudding Sauce, 194 

Charlotte Russe, 194 

Chocolate Blanc Mange, 196 

Cream for do ~ 196 

Lemon Sponge, 196 

Snow Of earn, 196 

Lemon Jelly, 197 

To Make One Quart Jelly,., 197 

Jellied Grapes, 197 

Chocolate Custard, 198 

Apple Float, 19S 

Apple Snow, 198 

Caramel Custard,..- 196 

Tapioca Custard, 196 

A Trifle, 196 

Boiled Custard, 200 

Floating Island, 200 

Orange Custard, 200 

Frugolac, 201 

Slip— Curds Whey, 201 

Junket, 201 

Creams. 

Lemon,, 202 

Velvet, 202 

Spanish, 202 

Tapioca 203 



Whipped, 203 

Italian, 203 

Sago, 204 

Imitation, 204 

Ice , 204 

Lemon Ice, 205 

Apple Ice,.'. 205 

Fruits. 

Tomatoes, Canned, 206 

Cherries. Canned 206 

Blackberries, Canned, 207 

Canning .Large Fruits, 207 

Apples, Baked 207 

To'Stew Apples, 207 

Pears, Baked 208 

Peaches for Tea 208 

Peaches a la Strawberry,... 203 

Cranberry Sauce, 208 

Cherry Sauce, 209 

Transparent Apple, 209 

Apple Sauce 209 

Tomato Preserves 210 

Raspberry Jam, 21i 

Grape Jam, 211 

Apple Jam 211 

Currant Jam 212 

Blackberry Jam, 212 

Plum Catsup 212 

Wild Plum Marmalade, 212 

Grape Marmalade 213 

Currant Jelly, 213 

Grape J ell v.! 214 

Apple Jelly 214 

214 
215 
215 
215 



Crab Apple Jelly,. 

Gooseberry, ...... 

Wild Plum jelly, 

Preserved Pine Apple, 

Confectionery. 

! Sugar Candv, 216 

, Cream Candy, 216 

< Lemon or Rock Candy, 216 

I Chocolate Caramels,..' 217 

Molasses Candv, 217 

Cocoamtt Drops, 217 

I Meringues 218 

i Chilian Almond Cake, 218 

i Kisses in Boxes, 218 

Brinks. 

I Making Coffee 219 

j Syrup of Coffee, 220 

Dyspeptic Coffee, 220 

' Tea, 220, 221 

i Nectar Cream, 221 

I Chocolate, 222 



Table of Contents. vii 



Biet for the Sick. 



Oatmeal Tea, 223 

Toast Water, 223 

Cold Water and Ice, 223 

Sago Milk, 223 

E£g Lemonade, 221 

Wine Whey, 224 

Gum Arabic Water, 224 

Jelly Water, 224 

Lemonade, 224 

Oatmeal Gruel, 225 

Tapioca Gruel, 225 

Corn Meal Gruel, 225 

Flour Gruel, 225 

Milk Porridge, 225 

Beef Tea, 226 

Beef Broth, 226 

Mutton Broth, 226 

Chicken Soup, 227 

Chicken Broth, 227 

Browned Rice, 227 

Blanc Mange, 228 

Potato Cream, 228 

Rice Cream, 228 

Wine Jelly, 228 

Blackberry Wine, 229, 230 

Blackberry Cordial, 229 

Blackcurrant Wine, 230 

Cherry Wine. 230 

Haspberrv Shrub, 230 

Food for Infants, 231 

Useful Hints. 

Housekeeping, 232 

To Renew Crackers, 233 

Bread Crumbs, 233 

Vinegar, To Make, 234 

Suet, 234 

Rancid Lard or Butter, 234 

Lamp Wicks, 234 

Bottle Stoppers, 235 

Canaries, To Make Sing,. . 235 
Fruit Stains, To Remove... 235 
Indelible Ink, To Remove, 235 

Ink Spots, To Remove, 235 

Iron Rust, To Remove, 236 

Onion Smells, To Remove, 236 
Stains from the Hands, To 

Remove, 236 

Black Ink, To Make, 236 

Indelible Ink, To Make,.... 236 

Sealing Wax, To Make, 237 

Cleaning Clothes 237 

Linen Suits, To Renew, 237 

Cleaning Silk, 238 



Furs, To Care lor, 238 

Starch, To Prevent Adher- 
ing, 238 

Flatirons, To Remove Rust 238 
Black Clothes, To Restore, 239 

Black Silks, To Clean, 239 

Washing Fluid, 239 

Liquid Blueing, 240 

Hard Soap, 240 

Soap Without Heat, 240 

Washing Blankets, 240 

China, To Mend, 241 

Red Ants, To Drive away,.. 241 
Bed Bugs, To Destroy,.:.... 241 

. Vermin Exterminator, 242 

Chicken Cholera, 242 

I Walls. To Tint, 242 

| Whitewash, 242 

! To Dye Yellow, 243 

i To Dve Red, 243 

I To Dye Green, 243 

Cologne, 243 

Table Etiquette. 

Breakfast, 246 

Dinner, 246 

Teas, 247 

Bills of Fare. 

: Breakfasts, 249 

| Dinners, 250 

Teas, 251 

Lunches, 252 

Supplies for Entertainm'ts 252 

Hectical Hints. 

Abcess of Breast, 253 

Burns, -253 

Colds, 254 

Croup, 254 

Camphor Cerate, 254 

Cuts and Burns, 254 

Cough Mixture, 2-54 

Colic, 255 

Cholera Morbus, 255 

Constipation, 2.55 

Diarrhoea, 255, 256 

Corns, 255 

Dysentery, 256 

Hot Fomentations, 256 

Loss of Voice, 256 

Neuralgia, 957 

Piles, 257 

Quarter Crack, 257 

Painful Menses, 258 

Sick Headache, , 258 



Table of Contents. 



Sore Throat,.... 258 

Soreness of Chest,. 258 

Tooth Powder, 258 

Troches, 258 

Whitening the Skin, 250 

Wen, 259 

Health Hints, 259 



Miscellany. 

Furniture, To Clean, 260 

Hyacinths, To Grow, 260 

Fernery, Out-Door, 261 

Crystalizing Grass, 262 

Autumn Leaves,. 262 

Skeleton Leaves, 263 



WEIGHTS AND MEASURES. 

One pound sugar is equal to one quart. 
One pound butter is equal to one pint. 
One pound two ounces Indian meal is equal to one quart. 
One pound two ounces wheat flour is equal to one quart. 
Ten eggs are equal to one pound. 
Four large tablespoonfuls are equal to one half gill. 
Eight large tablespoonfuls are equal to one gill. 
Sixteen large tablespoonfuls are equal to one half pint. 
A common sized wine glass holds half a gill. 
A common sized tumbler holds half a pint. 
Four common sized teacups of liquid are equal to one 
quart. 

One ounce pulverized mace, cloves or cinnamon meas- 
ures three even great spoonfuls. 









* 


^read m\d §jm&t. 











"And I will fetch a morsel of bread, and comfort ye 
your hearts; after that ye shall pass on." — Gen. xviii : 5. 

" Not all on books their criticism waste : 
The genius of a dish some justly taste, 
And eat their way to fame." — Young. 

The first requisite for good bi'ead is good flour; and three 
other things must also be exactly right : the quality of the 
yeast, the fermentation of the dough, and the heat of the 
oven. No exact rules can be given to determine these 
points, but they may be easily learned by a little careful 
observation. 

Bread rises much quicker in the daytime when the kitch- 
en is warm, than at night when the fire is out; therefore, 
five or six hours in the day are equal to twelve at night. 

Many housekeepers mix their bread at night, mould and 
put into baking-pans the first thing in the morning, thus 
economizing time. 

DRY YEAST CAKES. 

Mrs. Matilda Whitman, 

Put a handful of hops in a small bag; peel 
and slice three large potatoes; put the hops 
and potatoes in a quart of water, and boil till 
the potatoes are soft; put into a pan a pint 

2 



10 Kansas Home Cook-Book. 



of flour, one teacup of sugar and a little salt; 
scald the flour with the hop water and pota- 
toes, mashing the whole till smooth; when 
cool, add four yeast cakes which have been 
thoroughly soaked; when it is rising lively, 
and before it begins to fall, stir in corn meal 
till stiff enough to cut into cakes for drying; 
if too stiff the cakes will be too hard; sprinkle 
your moulding board with meal and spread 
the cakes on it, turning them frequently till 
dry. In warm weather place them in the air, 
but not in the sun; in cold weather they will 
dry in a warm room near the stove. 

YEAST. 

Mrs. J. C. Horton, Lawrence. 

A handful of hops in two quarts boiling 
water; mix with four or five grated potatoes, 
one cup sugar, one-third cup salt, one-third 
cup wheat flour; pour on the water strained 
from the hops and boil a few minutes. Let 
it stand two or three days before bottling. 

YEAST CAKES. 

Mrs. J. C. Horton, Lawrence. 

Make the yeast as usual, at night, so as to 
have a day to begin the drying; in the morn- 
ing when the yeast is light like honeycomb, 
knead in corn meal and roll out and cut in 



Over $200,000.00 deposited with the Treasurer of State for 



Bread and Yeast. 



thin cakes, and dry in the wind, not in the 
hot sun; turn them several times the first 
day, and in a few days they will be dry. 

HOP YEAST. 

Mrs. Col. K. Coates, Kansas City, 

Take three large v/hite potatoes, pare and 
grate, mix with one tablespoonful of flour, 
one teacup of light brown sugar, one table- 
spoonful of salt; have on boiling a large 
handful of hops in two quarts of water; boil 
until there are but three pints remaining; 
remove the bag containing the hops and 
pour the water on to the potato mixture, 
stirring all the time ; then pour back into the 
pot and let boil a few minutes, when pour 
back into the pan and let remain until milk- 
warm; then add a pint of yeast and let stand 
twenty-four hours; bottle and put away in a 
cool place. This is the best yeast I have 
ever tried, but must be renewed once in two 
weeks in winter, and even oftener in summer. 

POTATO HOP YEAST. 

Mrs. H. M. Hoffman. 

Boil six good sized potatoes for two quarts 
of yeast; mash them fine in the water in 
which they are boiled; pour boiling water 
over a good sized handful of hops; add to 



security of policyholders of The Mo. Valley Life Ins. Co, 



12 Kansas Home Cook-Book. 



the potatoes; then thicken with flour; when 
milk -warm add good sweet yeast to raise it; 
after it has risen stir in one cup of white 
sugar, one-half cup salt and one teaspoonful 
ginger; keep air-tight and in a cool place. 
If properly made this quantity will keep three 
or four weeks. 

BROWN YEAST. 

Mrs. E. M. Donovan, St. Joseph. 

This yeast will keep several months if kept 
in a cool cellar. One pint flour, scald with 
one quart of strong hop tea; mix the flour 
into a paste, and after it gets cold add two 
tablespoonfuls of ground ginger, one teacup 
of white sugar, one tablespoonful salt, two 
tablespoonfuls yeast. This only to be used 
to make white yeast. 

WHITE YEAST. 

Mrs. E. M. Donovan, St. Joseph. 

Four moderate sized potatoes pared and 
sliced; boil in enough water to cover them; 
when done mash the potatoes fine, and pour 
the potatoes and the water over one cup of 
flour; mix well, and when cool add four ta- 
blespoonfuls of the brown yeast. 



The Missouri Valley Life Insurance Co. dtsires to insure 



Bread and Yeast. 



13 



POTATO YEAST. 

Mrs. S. D. McDonald, Topeka. 

Five potatoes mashed with a handful of 
flour; pour on one quart of the water in 
which the potatoes were boiled; add one ta- 
blespoonful ginger, one tablespoonful salt, 
one teacup sugar; when cool add one cup of 
yeast, and let rise. Will keep two weeks. 
Very fine for biscuit. 

POTATO YEAST. 

Miss Emma Richards. 

Boil six good sized potatoes, and mash 
while hot; add one cup of flour, one-half cup 
of sugar; pour on one pint of boiling water, 
stirring all the while, and one pint of cold 
water; strain, then add one-half cup of yeast; 
set it to rise, when light put into bottles and 
cork tight and keep in a dark, cool place. Use 
three-fourths of a cup of yeast to two quarts 
flour. 

SALT RISING OPv MILK YEAST. 

Mrs. J. B. Ludlum. 

Half a cup of new milk, one cup of boiling 
water, one teaspoonful salt; stir in flour 
enough to make a thick batter, and set it in a 
covered dish into warm water, and keep it at 
even heat till light. The batter should rise 
in five or six hours; then add a pint of warm 



every one who uses this Cook-Book. 



14 Kansas Home Cook- Book. 



water 'or milk and a little salt; knead well 
and put in a warm place to rise. 

YEAST BREAD. 

Mrs. A, B. Stockham. 

Make a sponge by boiling one pound of 
potatoes in two quarts of water; stir up a 
pint of sifted flour as for starch, and pour the 
boiling water over it, adding the potatoes 
when well mashed; when cool, add a cup of 
yeast, or two ounces dried yeast soaked, and 
a tablespoonful of salt. Make this the day 
previous to baking; it will save labor to do it 
at the same time you boil potatoes for dinner. 
To make the bread, take three quarts sifted 
flour, and wet with the sponge, adding no 
more liquid or salt; knead at least half an 
hour, keeping the dough soft and warm; put 
it in the baking pans, and when it is light it 
is ready for the oven. Bake forty minutes. 
The dough must be soft and thoroughly 
kneaded. Graham bread is made in the same 
manner, only moist enough to stir with a stiff 
spoon, and does not require the kneading. 
The white sponge is also used for it. 

YEAST BREAD. 

Mrs. S. H. Coffin. , 

Take six good sized potatoes, pare and boil 
in two quarts of water until done; pour the 



A cook-book is good for nothing without something to cook- 



Bread and Yeast, 



water on flour enough to make a stiff batter; 
mash the potatoes, and when cool add a little 
salt and a teacup of yeast; let it stand over 
night; then add flour to make a soft dough; 
let it rise; then turn out on kneading board; 
knead and add flour till stiff enough to mould; 
let it again rise; butter the pan and bake 
slowly for one hour, or till of a rich brown 
color. 

POTATO YEAST BREAD. 

Mrs. H. M. Hoffman. 

Take one quart milk, three tablespoonfuls 
yeast, sift in flour and stir until it becomes a 
thick batter; then cover closely, and in win- 
ter set in a warm place to rise over night; in 
the morning knead half an hour or more, and 
form into loaves and set to rise; when ready 
bake one hour. No soda is required. 

YEAST BREAD. 

Mrs. Dr. Snelson, St. Joseph. 

One quart of flour, two tablespoonfuls of 
yeast, a small tablespoonful of lard, one tea- 
spoonful of salt; mix this up with cold water, 
and knead the dough well; when the dough 
has risen very light, knead it the second 
time, and make it in loaves and let it rise the 
second time. Bake one hour. 



Provide for your families by insuring in the Mo. Valley Idfe 



1 6 Kansas Home Cook-Book. 



HOP YEAST BREAD. 

Lizzie R. Chase. 

In two quarts of warm milk, stir flour 
enough to make a thin batter; add one large 
spoonful of yeast; when risen add a teaspoon- 
ful of soda; mould and let it rise again. 

BUTTERMILK LIGHT BREAD. , 

Mrs. D. W. Houston. 

Boil one quart buttermilk; when slightly 
cooled pour the whey over two quarts flour; 
when cool enough stir in one-half cup yeast, 
or one square of dried yeast which has been 
soaked two hours in tepid water; beat thor- 
oughly and let rise over night; mix early in 
the morning, adding as much water as is nec- 
essary to make the-desired quantity of bread. 
Before kneading into loaves let the whole rise 
until quite light, then knead thoroughly and 
let rise before baking. 

PARKER HOUSE ROLLS. 

Mrs. G. T. Anthony. 

Two quarts wheat flour; make a hole in 
center, put in butter size of an egg, a little salt, 
a tablespoon white sugar; pour over this a 
pint of milk, previously boiled and cold, and 
one-half teacup yeast. When the sponge is 



The Missouri Valley Life Insurance Co. invests its 



Bread and Yeast. 



1/ 



light, mould for fifteen minutes. Let it rise 
again, and cut in long cakes ; when light, flat- 
ten each cake with the rolling-pin; put a 
small piece butter on top, and fold each over 
on to itself. Put in pans to rise, and when 
light, bake in quick oven. 

BREAKFAST ROLLS, 

Mrs. C. Foster. 

One pound flour, half pound butter, one 
egg, a little milk, one tablespoonful of yeast; 
rub the butter into the flour, then add yeast 
and milk poured into the center of the flour, 
stir well, set by the fire to rise ; then make 
into a light dough, let rise again, and make 
up into rolls; let stand ten minutes before 
baking. 

ROLLS. 

Mrs. F. E. Hunt. 

One-half pint milk, one-half cup shorten- 
ing, one-half cup yeast, six cups of flour, two 
spoons of sugar; mix early, and set it to rise. 
Make out into rolls; let them rise half aa 
hour in the pan before baking. 

RUSK. 

Mrs. W. C. Lobenstein. 

When moulding my bread into loaves, I 
reserve sufficient for one loaf to make up in- 



funds at twelve per cent, interest. 



18 Kansas Home Cook- Book. 



to rusk. By adding one large heaping table- 
spoonful of half butter and half lard (that 
should be fresh, sweet and cold), beaten 
whites of two eggs, one tablespoonful sugar. 
Mix well, and set aside until very light; then 
mould into rather small rolls, let them stand 
half an hour, or until they look light and 
puffy. Wash over lightly with the beaten 
yolk of egg. Bake twenty-to twenty-five min- 
utes in a quick oven. 

RUSKS. 

Mrs. T A. Hurd. 

One pint of dough, one cup of sugar, one 
cup of sweet milk, two eggs; mix, and let 
rise; then mould, and let rise again. 

RUSK. 

Mrs. M. Hunt. 

Two pounds flour, one pint new milk, two 
spoonsful yeast. Let the sponge rise over- 
night. Early in the morning add a little salt, 
two large spoons sugar, three large spoons 
butter, two well beaten eggs, one-half nutmeg. 
Add sufficient flour to make it the consisten- 
cy of bread. Knead it well, and set to rise 
again. When risen, mould into cakes the size 
of an egg. Place in pans, and again set to 
rise. When they have well risen, beat the 
white of an egg with some sugar, and put on 



Examine the twelve per cent. Tontine Dividend Policy 



Bread and Yeast. 19 

the tops of the rolls. Bake fifteen or twenty 
minutes. 

RUSK. 

Mrs. Grosvenor. 

One pint sweet milk, two eggs, one cup of 
butter, one coffee-cup of sugar, nutmeg if 
liked, four spoons yeast; make a batter over- 
night; add flour in the morning to make soft 
biscuits; put on tins to rise; bake half an 
hour. For biscuit, leave out sugar and part 
of the butter. 

RUSKS. 

Mrs. E. Wilcox, Hutchinson. 

One-half cup of sugar, butter the size of an 
egg, three cups of flour, one cup sweet milk, 
two teaspoons baking powder; mix with a 
spoon. Drop on a pan, and bake immediate- 
ly in a hot oven. 

BUNS. 

Mrs. Tarr. 

One cup butter, one cup of sugar, a half 
cup of yeast, half pint of milk ; make it stiff 
with flour. 

DROP ROLLS. 

Mrs. Sears. 

One egg, one cup milk, one of water, three 
cups flour. Have the roll irons hot, and drop 
in. 



of the Missouri Valley Life Insurance Co. 



20 Kansas Home Cook-Book. 



NEWPORT BREAKFAST CAKE. 

Mrs. G. E. Jones. 

One and a half cup sweet milk, one table- 
spoon sugar, one tablespoon butter, two eggs, 
three teaspoons yeast powder, flour to make 
it as stiff as cup cake; bake in a quick oven 
about half an hour. 

BISCUITS 

WITH BAKING POWDER WITHOUT SHORTENING. 
Mrs. H. L. Alden, Wyandotte. 

One pound or one quart of flour, a little 
salt, and four heaping teaspoonsful of Gil- 
lett's baking powder. Mix well in the flour; 
wet up with sweet milk just stiff enough to 
roll, but do not knead; cut with a biscuit 
cutter; bake fifteen minutes. They are much 
nicer than with shortening. 

BISCUIT. 

Mrs. Elvira W. Burr. 

To one quart flour, one tablespoon Price's 
yeast powder rubbed into the flour while dry, 
a piece of lard the size of an English walnut, 
half-pint sweet milk. Dough to be made 
soft, and rolled thin. 

STRAWBERRY SHORT CAKE. 

One quart flour, three tablespoons butter, 
one large cup sour cream or rich loppered 



Safety, Protection and Investment Combined in a policy 



I 



Bread and Yeast. 21 

milk, one egg, one tablespoon white sugar, 
one teaspoon soda dissolved in hot water, one 
salt spoon salt; chop up shortening in the 
salted flour as for pastry, add eggs and soda 
to the milk; put all together, handling little 
as possible; roll lightly and quickly into two 
sheets, the one for upper crust fully half-inch 
thick, the lower less than this. Lay one 
sheet smoothly upon the other, and bake. 
While warm, not hot, separate them, lay upon 
the lower a thick coating, several deep, of 
strawberries; sprinkle powdered sugar over 
them, and cover with upper crust. It is best 
to bake the cake in round jelly cake tins or 
round pans a little deeper than ihese, as they 
should be sent to the table whole. 

BEATEN BISCUIT. 

Mrs. E. M. Donovan, St. Joseph. 

Two heaping pints of flour, one heaping 
tablespoon of lard, one heaping teaspoon of 
salt, enough milk or water to make a very 
stiff dough; knead or beat with a common 
sad-iron until perfectly soft or light, which 
will take from twenty to twenty-five minutes; 
'roll thin and cut with a biscuit cutter, or break 
off in small pieces and mould into shape. 
Bake in a quick oven about twenty minutes. 



of the Missouri Valley Life Insurance Co. 



• 



22 Kansas Home Cook Book. 

BEAT BISCUIT. 

Mrs. W. G. Mathias. 

One quart of flour, piece of lard the size 
of a hen's egg, teaspoon of salt, enough cold 
water to make a stiff dough; beat the doughy 
so as to cut it, with the edge part of a flat- 
iron, ten or fifteen minutes, until little bubbles 
form as you touch it; then break off pieces 
and form into balls as if for light rolls; shape 
into biscuit by pressing these balls with the 
rolling pin; stick with a fork and bake about 
fifteen minutes. 

PUFFET. 

M. E. Branham, Kansas City. 

Two eggs, butter the size of an egg, one 
quart of flour, two tablespoons sugar, two 
and a half tablespoons baking powder, one 
pint sweet milk. This bread must be mixed 
together quickly, and baked in a hot oven. 
Beat eggs, sugar and butter together, then 
add the milk; mix well the yeast powder 
with flour. Have your pan well greased and 
hot; bake quick. This is nice for tea. 

SALLY LUNN. 

Virginia Mills. 

One cup sour milk, one egg, one spoonful 
butter, one teaspoon each of soda and cream 



Over $200fi00.00 deposited with the Treasurer of State for 



Bread and Yeast. 



23 



tartar, a little salt, flour enough to make a 
stiff batter. 

SALLY LUNN. 

Mrs. H. M. Aller. 

Five eggs, one teacup sugar, one teacup 
butter, one teacup yeast, one pint milk; make 
a thick batter and let rise; then put on tins 
and let rise again about twenty minutes; then 
bake. 

SALLY LUNN. 

Mrs. McMillan. 

One pint sweet milk, one tablespoon butter, 
three eggs, small teaspoon soda stirred into a 
cup of yeast, flour enough to make a stiff 
sponge; put in buttered pans to rise until 
supper; bake twenty minutes in quick oven. 
When done divide top from bottom with 
sharp knife; butter and put together again, 
and send to table hot. For supper at six 
make up at twelve o'clock. 

NICE MUFFINS. 

Mrs. O. B. Gunn, Lawrence. 

Two eggs, butter size of an egg, one cup 
milk, one tablespoon sugar, one heaping tea- 
spoon baking powder, flour to make a stiff 
batter. 



security of policyholders of The Mo. Valley Life In. Co* 



24 Kansas Home Cook-Book. 

EXCELLENT MUFFINS. 

Mrs. C. H. Crane, Osawattomie. 

One quart milk, half pint yeast, two eggs 
well beaten, lump of butter half the size of 
an egg, flour for a stiff batter; when perfectly 
light, bake in rings on a griddle. 

MUFFINS. 

Sarah E. Jacobus, Junction City. 

One pint sour cream, two eggs, one tea- 
spoon soda, salt, flour enough to make a bat- 
ter that will drop from the spoon; half fill 
your w r ell buttered muffin rings, and bake 
quickly. 

MUFFINS. 

Mrs. S. V. Spencer, Lawrence. 

Two eggs, a lump of butter the size of an 
egg, one pint warm water, same of milk, one 
cup yeast, a little salt, flour enough to make 
a thick batter. If wanted for breakfast, set 
over night in a warm place. 

MUFFINS. 

Mrs. J. C. Horton, Lawrence. 

Three eggs, one pint milk, small piece of 
butter, salt, thicken with flour to the consist- 
ency of cream. 



A cook-book is good for nothing without something to cook. 



Bread and Yeast. 



25 



SOFT WAFFLES. 

Mrs, C. 'S. Nourse, New York. 

Six eggs beaten very light, two quarts of 
milk, one-fourth pound butter, yeast and flour 
enough to mix to a soft batter. 

WAFFLES. 

Mrs. A. Massey. 

One pint sour milk, stirred after dinner 
with nearly one quart of flour and four table- 
spoons melted butter. At tea time add a 
small teaspoon soda, then two eggs, beaten 
separately till very light. 

RICE WAFFLES. 

Mrs. M. T. Gray. 

Teacup and a half of boiled rice; warm it 
with a pint of milk; mix it smooth; take it 
from the fire and stir in a pint of cold milk 
and teaspoon of salt; beat four eggs and stir 
them in with sufficient flour to make a thick 
batter. 

PUFFS. 

Miss C. Rice, Kalamazoo, Mich. 

Six heaping tablespoons flour, one pint of 
milk, two eggs; bake in cups not quite half 
full. Put in. oven when you sit down to din- 



Provide for your families by insuring in the Mo. Valley Life 
3 



26 Kansas Home Cook-Book, 



ner and they will be ready for dessert. Serve 
with cream and sugar, or maple syrup. 

PUFFS. 

Mrs. R. B. Taylor, Wyandotte. 

Beat up two eggs with a half pint of sweet 
milk and a saltspoon of salt; stir in sifted 
flour until it is a thin batter, as for fritters. 
Fill the dozen cups of an iron breadpan, well 
heated, and bake ten minutes. 

SHINY CAKES. 

Mrs. S. Hastings. 

One quart milk, six eggs, one teaspoon 
salt, nine tablespoons of sifted flour. Eat 
with sauce. Bake in new cups. Butter the 
cups the first time they are used. Cups are 
never to be washed after the first time used, 
but scraped out clean. 

LAP LANDS. 

Mrs. W. C. Lobenstein. 

Five eggs, one pint cream, one pint sifted 
flour; beat the whites and yelks of eggs sep- 
arately; whip the cream half an hour; add 
yelks of eggs and flour; whip the whole un- 
til very light; stir in the whites of eggs. 
Bake quickly in hot gem pans well buttered. 
Send to table hot. 



Examine the twelve per cent. Tontine Dividend Policy 



Bread and Yeast, 



27 



POP OVERS. 

The "Old Maid." 

Four eggs, four cups of flour, four cups of 
milk, a small piece of butter and a little salt, 
Bake in cups and serve immediately, with 
ordinary sugar-and-butter sauce. Do not 
take out of cups before bringing to the table, 

FRITTERS, VERY NICE. 

Mrs. M. A. Da Lee, Lawrence. 

Two eggs well beaten, two tablespoons 
melted lard, two-thirds of a cup of sweet 
milk, a little salt, and flour sufficient to make 
a stiff batter, one heaping teaspoon of baking 
powder, drop from spoon into hot lard; turn 
two or three times while cooking to prevent 
too much browning. To be eaten warm with 
maple or sugar syrup. 

APPOQUINIMICK CAKES. 

Mrs. J. S. Rice. 

One quart flour, one egg, salt to taste, one 
cup of cream; work well; make into biscuit, 
and roll thin as paper. 

BUCKWHEAT CAKES. 

Mrs. H. M. Aller. 

Take warm water, put in a little salt, and 
stir in buckwheat flour pretty stiff; add some 



* of the Missouri Valley Life Insurance Co. 



28 Kansas Home Cook Book. 



good yeast, and let stand over night; in the 
morning add a little sweet milk to make them 
brown; do not bake ail of the batter, but use 
for raising again, they will be better after 
a few mornings. Add a little soda in the 
morning, and bake quickly on a hot griddle. 

FLANNEL CAKES. 

To two ounces of butter add one pint of 
hot milk to melt it, five eggs, flour enough to 
make a stiff batter, one teaspoon salt, two ta- 
blespoons yeast; set to rise in a warm place 
about three hours; butter the griddle and 
pour on the batter in small cakes. 

BREAD GRIDDLE CAKES. 

One quart milk — boiling hot, — two cups 
fine bread crumbs, three eggs, one teaspoon 
nutmeg, one tablespoon melted butter, one 
saltspoon of salt, and same of soda dissolved 
in hot water; soak bread in the boiling milk 
ten minutes in a covered bowl; beat to a 
smooth paste; add the whipped yelks, the 
butter, salt, soda, and finally the whites, 
whipped stiff. 

RICE CAKE. 

Mrs. W. W. Creighton. 

Take one pint of cold rice, add two eggs 
well beaten, one teacup sweet milk, two tea- 

The Missouri Valley Life Insurance Co. invests its 



Bread and Yeast. 29 

spoons salt, and flour enough to make a stiff 
batter. Bake on griddles. 

BATTER CAKES. 

Mrs. J. P. Root. Wyandotte. 

Beat up two eggs, add one teaspoon salt 
and one tablespoon sugar, one quart sour 
milk, and flour to form the batter; then dis- 
solve one teaspoon soda in a little warm 
water and stir in, and bake immediately. 
Put ingredients together in above order. 

CORN BREAD. 

Mrs. Hunting. 

Five cups of Indian meal, three cups of 
flour, three cups of buttermilk or sour milk, 
two cups of sweet milk, one-half cup of mo- 
lasses, one teaspoon of soda and a little salt ; 
steam four hours. This makes a large loaf ; 
if you desire less, take one-half the quantity 
and steam two hours. To be eaten while 
warm. 

CUSTARD CORN BREAD, 

Mrs, R. W. Robinson, Lawrence. 

One quart thick, sour milk, one pint corn 
meal, four eggs, soda sufficient to sweeten 
milk, little sugar and salt. 

funds at twelve per cent, interest. 



30 Kansas Home Cook-Book. 



CORN BREAD. 

Mrs. A. J. Angell. 

Two cups corn meal, butter size of an egg, 
little salt, mix with boiling water, two eggs, 
yelks and whites beaten separately, bake in a 
quick oven. 

CORN BREAD. 

Mrs. J. B. Dutton, St. Joseph. * 

One and one-half cup sour milk, one cup 
sweet milk, one-half cup molasses, one cup 
flour, two and a half cups corn meal, one half 
teaspoon salt, one teaspoon soda in sour milk ; 
steam two hours, then brown in oven. 

TOGUS BREAD. 

Mrs. Griswold. 
Three cups of sweet milk, one cup of sour ; 
Three cups of Indian meal, one cup of flour; 
Of soda sufficient a teaspoon to fill; 
The same of salt will season it well; 
A cup of molasses w*ill make it quite sweet, 
And a very good dish for a Yankee to eat. 
[Steam three hours.] 

BANNOCKS, OR CORN BREAD. 

Mrs. Boiler, Junction City. 

Scald one pint corn meal with one quart 
of boiling milk, stir in one cup flour, one ta- 
blespoon butter, four eggs, salt and a little 
sugar ; grease your pans well and bake in two 
pans half an hour. For breakfast or tea. 



Safety, Protection and Investment Combined in a policy 



Bread and Yeast. 



31 



HOMINY CAKE. 

Mrs. Boiler, Junction City. 

One small pint of cold hominy well boiled, 
one heaping tablespoonful of batter well 
worked into it, two tea cups of milk, one tea- 
spoonful of salt, one pint of flour ; to be baked 
till thoroughly done. 

BREAKFAST CORN CAKE. 

Fannie Woodard, Topeka. 

One pint Indian meal, one cup white sugar, 
one pint sifted flour, two eggs, three heaping 
teaspoons baking powder, one half cup butter, 
one pint sweet milk; to be well beaten and 
baked in two thin cakes on tin, for twenty 
minutes. 



of the Missouri Valley Life Insurance Co. 



GRAHAM GEMS. 

M. J. Houts. 

To have good bread one must have good 
flour, cast iron gem pans, and a hot oven, 
Stir graham flour into soft, cold water, mak- 
ing a batter a trifle thicker than for griddle 
cakes ; the exact proportion cannot be given 
as flour will swell more at some times than at 
others ; stir rapidly with a spoon three or four 
minutes, so as to incorporate a large amount 
of atmosphere, dip out into iron baking molds 
that have been heated hot and buttered, and 
bake in a hot oven for twenty minutes, take 
them from the moulds as soon as they are 
done and arrange for cooling, taking care that 
no weight rests upon them. They may be 
eaten warm or cold. 

GEMS FOR TEA OR BREAKFAST, 

Mrs. Jeff. Williams, St. Joseph. 

Take one half pint of fresh buttermilk, one 
egg, butter the size of an egg, a little salt and 



The Missouri Valley Life Insurance Co. desires to insure 



Hygienic Cooking. 



33 



one half teaspoonful of soda, make a stiff bat- 
ter, mix thoroughly and have your pan quite 
hot; put the butter in while it is on the stove,, 
bake in a quick oven. 

GRAHAM GEMS. 

Mrs. P. G. Lowe. 

One pint sour milk, one teaspoonful soda, 
one egg, one tablespoon shortening, graham 
flour enough to form a stiff batter, bake in 
gem irons. 

GRAHAM MUFFINS. 

Mrs. R. A. Carney. 

Two and a half coffee cups graham flour, 
one coffee cup water, two spoons melted but- 
ter, two heaping spoons sugar, two spoons 
potato yeast, two eggs; beat thoroughly. 
This should be a stiff batter. Set to rise at 
night. Bake in round gem pans in a quick 
oven. 

GRAHAM PUDDING. 

Mrs. T. F. Houts. 

Stir slowly into fast boiling water sufficient 
wheat meal to make a thin pudding; let it 
boil five or ten minutes and it is done. If 
set away from the fire a few minutes it will 
cleave from the kettle leaving it more easy to 
wash. The water must be kept boiling as 



every one who uses this Cook-Book. 



34 Kansas Home Cook-Book. 



the meal is sifted in, or the mush will have 
a raw taste, which no amount of after cook- 
ing will remove. Any of the pudding that 
may be left may be dissolved in the water in 
which the next is to be made; or a better 
way is to brown slices of it on a griddle. 

OATMEAL MUSH. 

Mrs. T. F. Houts. 

Stir the oatmeal gradually into rapidly boil- 
ing water; allow it to cook fifteen minutes — 
thirty minutes gentle boiling improves its fla- 
vor. It can be eaten with milk, syrup, or 
fruit sauce. Oatmeal pudding must be made 
quite thin, as it swells much more than wheat. 

TO COOK CRACKED WHEAT. 

Mrs. A. B. Stockham. 

Take a three-quart bucket, stir one pint of 
cracked wheat in two quarts boiling water; 
set in a pot of water and boil two hours; add 
one teaspoon of salt. 

BROWN BREAD. 

Mrs. I. S. Kalloch. 

Two cups of corn meal, two cups of rye or 
graham meal, two cups of sour milk, two 



Over $200,000.00 deposited with the Treasurer of State for 



Hygienic Cooking. 



35 



cups of sweet milk, two-thirds of a cup of 
molasses, two small teaspoons of soda, one 
teaspoon salt; steam four hours closely cov- 
ered, and avoid moving during the time. 

GRAHAM BREAD. 

Mrs. E. P. Wilson. 

Two cups graham flour, one cup Indian 
meal, two tablespoons molasses, a little salt, 
one teaspoon baking powder, one small tea- 
spoon soda, add enough milk (half sweet and 
half sour) to make it a little stiffer than pound 
cake, and bake in a quick oven. 

BOSTON BROWN BREAD. 

Mrs. S. Hastings. 

Two pints Indian meal, one pint rye meal, 
one cup molasses, one tablespoon soda; mix 
with sour or buttermilk quite soft, so it will 
pour; put soda into molasses, molasses into 
meal. Steam five or six hours. 

BOSTON BROWN BREAD. 

Mrs. A. Richards, Ft. Scott. 

Three cups of Indian meal, scalded over 
night, two-thirds cup of molasses, one tea- 
spoon salt, one cup sour milk, one teaspoon 
soda, one heaping cup graham flour. . Steam 
three hours, then bake to give a nice crust. 



security of policyholders of The Mo. Valley Life In. Co. 



36^ Kansas Home Cook-Book. 



BOSTON BROWN BREAD. 



Mrs. M. E. Whitmore. 



Two cups sour milk, one cup sweet milk, 
half cup molasses, two cups Indian meal, two 
cups shorts or graham flour, one teaspoon 
soda, one teaspoon salt. Steam two hours; 
bake half an hour in a slow oven. 



" They made a most superior mess of broth : 
A thing which poesy but seldom mentions, 
But the best dish e'er was cooked, since Homer's 
Achilles ordered dinner for new comers." 

The modern word for Soup, is Potage, and is used 
everywhere for bills of fare. 

Lean, juicy, fresh-killed meat is best for Soup; stale 
meat will make it ill-flavored, and fat meat is wasteful. 
An -economical cook will save for her Soup the liquor in 
which meat has been boiled, and the trimmings of undress- 
ed meat and game. 

It is a good general rule to apportion a quart of water to 




The Missouri Valley Life Insurance Co. invests its 



S ctips or Pot ages. 37 

a pound of meat, and the liquid extracted by boiling the 
bones and meat is called soup stock. 

Salt should be rubbed on to meat, and the meat put into 
cold water. Great care should be taken to skim the scum 
from the Soup, just before it begins to boil. 

It is desirable to prepare the soup stock the day before it 
is wanted, that the fat may be removed when cold ; other- 
wise, the fat should be taken off as it rises. 

Soup must never be suffered to stand in any vessel of tin, 
copper or iron, to cool, but should always be poured off 
into an earthen pan ; and when wanted, should be slowly 
heated till boiling, and the seasoning then added. 



GREEN PEA SOUP. 

Mrs. Tarr. 

Four pounds beef cut in pieces, half peck 
of green peas, one gallon water. Boil the 
empty pods of the peas in the water one 
hour before putting in the beef; strain them 
out, then add the beef, boil an hour, then add 
the shelled peas, boil twenty minutes, then 
add half a cup of rice flour, with salt and 
pepper. A little chopped parsley is an im- 
provement. 

DRIED PEA SOUP. 

Mrs. A. J. Bullen. 

One cup of peas, two quarts of water, boil 
for one or one and a half hours, or until soft; 



funds at twelve per cent, interest. 



38 Kansas Home Cook-Book, 



when very soft, rub through a cullender; re- 
place on the stove, and add salt, pepper and 
half a cup of butter. Slice some bread quite 
thin, and cut into small squares — one or two 
inches is large enough. Put into the frying 
pan in hot lard, and fry until brown. When 
the soup is dished up, put the bread in and 
send to the table. The soup should be about 
the consistency of gruel. 

SPLIT PEA SOUP. 

Mrs. Tarr. 

One gallon water, one quart split peas, 
which have been soaked over night, one pound 
salt pork cut in bits, half pound beef Boil 
down to two quarts, press through a cullen- 
der, return the soup to the pot, add a head of 
celery, a little parsley; then put in two slices 
of bread, which have been fried in butter until 
brown. 

TOMATO SOUP. 

Mrs. I. S. Kalloch. 

Two quarts sweet milk, two quarts water; 
when boiling, add one quart canned tomatoes, 
in which has first been dissolved one half tea- 
spoonful soda; thicken a little with pulverized 
cracker, and season to taste with salt and 
pepper ; add butter. 



A cook-book is good for nothing without something to cook,. 



Soups or Potages. 



39 



TOMATO SOUP. 

Mrs. C. M. Roscoe, Osawattomie. 

Take six large tomatoes, pare and slice 
them, drop them in one pint of boiling water, 
and let them boil ten minutes; then add one 
half teaspoon soda, one quart sweet milk, 
three rolled crackers, with butter, pepper and 
salt to the taste. Serve hot, and eat with 
crackers. 

ONION SOUP. 

Chop fine six onions, and fry in two ounces 
butter, stirring all the time till they are a very 
light brown; then add six ounces flour, or 
oatmeal, and three quarts water; season, and 
stir twenty minutes while boiling; then pour 
into a dish containing slices of toasted bread, 

POTATO SOUP. 

Peel and chop four onions, add two ounces 
of butter, three and a half quarts of water ; let 
the whole boil ten" minutes, then throw in 
four pounds sliced potatoes, pepper and salt; 
with a wooden spoon stir till the potatoes 
are done to a pulp. 

SOUTHERN OKRA SOUP. 

Mrs. A. R. Phillips. 

Take a good sized chicken, cut up, put it 
into a soup pot 'and pour into it a gallon 



Provide for your families by insur ing in the Mo. Valley Life 



40 Kansas Home Cook-Book. 



of cold water; cut up into small pieces a 
quarter of a peck of green okra, and put it 
into the soup pot, with a teaspoonful of salt. 
Let this simmer very slowly three hours, 
skimming constantly. Then scald and skin 
a quarter of a peck of tomatoes, cut up fine, 
stir this into the soup about 12 o'clock, and 
let it continue to simmer until 2 o'clock — 
time for dinner. Be careful not to use an 
iron spoon with the soup, as it discolors the 
okra. The soup must be made in a tinned 
or porcelained stewing-pan. A very little 
cayenne should be shaken in while simmer- 
ing. Boiled rice is £ nice addition to the 
soup. 

NEW ORLEANS GUMBO. 

Mrs. A. R. Phillips. 

Take a good sized pair of chickens, and 
cut them up; flour well, and put them into 
a pan, with a good sized piece of batter, and 
fry a nice brown; then lay them in a soup 
pot, and pour on three quarts of hot water. 
Let simmer slowly two hours; then rub some 
flour and butter together for a thickening, 
and stir in a little red pepper and salt; strain 
fifty oysters, and pour the juice into the soup. 
Just before serving, stir into the soup two 
spoons of finely powdered sassafras leaves; 
let this simmer five minutes, and then add. the 



The Missouri Valley Life Insurance Co. desires to insure 



Soups of Potages. 



41 



oysters. Have ready some rice, boiled dry, 
to serve with the soup. Serve all hot, 

OKRA GUMBO. 

Cut up two chickens; cut into small bits 
two slices of ham and two onions ; flour, and 
fry the whole to a light brown ; then fill the 
frying-pan with boiling water, stir it for one 
minute, and turn the whole into three quarts 
of water (boiling). Let it boil thirty-five min- 
utes, and remove the scum as it rises. In the 
mean time, soak three pints of okra in cold 
water for twenty minutes; cut it in thin slices, 
and^put it in. Let the whole boil one and a 
half or two hours. A dozen small tomatoes 
added a half hour before it is done, will im- • 
prove it vefy much. Serve with boiled, rice. 
Never add salt until you take it up. It should 
be made in a porcelain kettle. 

BRUNSWICK STEW. 

Joint one chicken, and put it in a stew-pan, 
with sufficient water to cover it. Add eight 
or ten tomatoes, cut up, three or four ears of 
green corn, scraped from the cob, four or five 
Irish potatoes, a half-pint butter beans, salt 
and pepper. Put it in at an early hour, and 
let it stew until it becomes thick. A handful 
of tender greeft okra is an improvement. Beef 
is preferred by many to chicken. 

every one who uses this Cook-Booh. 

4 



There ; s nothing to be got now-a-days, unless thou canst 
fish for't. — Shakspeare. 

Behold! his breakfasts shine with reputation ! 
His dinners are the wonder of the nation ! 
With these he treats both commoners and quality, 
Who praise, where'er they go, his hospitality. 

— Peter Pindar, 

CLAM CHOWDER. 

Mrs, S. R. Jones. 

Take two or three slices of 'salt pork, cut 
into small pieces and fry to a crisp; slice six 
or eight good sized potatoes, and as many 
onions; take a large iron pot and put into it 
a little of the pork and of the fat; then a 
layer of potatoes; then a layer of onions; 
then pepper, salt and flour; then commence 
at the pork again, and repeat layer upon layer 
until the whole is arranged; then add hot 
water sufficient to cover the whote, and let it 
cook slow T ly. When nearly done add half a 
pound of butter, one quart milk, and the 



Examine the twelve per cent. Tontine Dividend Policy 



Fish. 



43 



canned clams. Cook until done, and just 
before serving add a few large hard crackers 
(hard-tack). 

SALMON SALAD. 

Mrs. I. S. Kalloch. 

Nine hard boiled eggs, one small can sal* 
mon; chop whites of eggs and salmon fine; 
rub yelks smooth with a spoon, and mix 
them well with the oil from the salmon, one 
cup of vinegar, one teaspoon salt, one of 
pepper and one of mustard. Mix ail well 
together. 

BAKED FRESH FISH. 

Mrs. C. H. Crane, Osawattomie. 

Clean, wash well, and wipe dry; put in a 
pan, with salt, pepper and butter spread over 
it, and a little water in the pan; lay a piece 
of buttered paper over it. When done' pour 
over it a cup of cream, or remove the fish 
and make a thickened gravy. A few drops 
of lemon juice, or vinegar, or other sauce, 
may be added to the gravy if wished. 

TO BOIL FISH. 

Scale your fish with care, and take the in- 
side out; trim off the fins, gills and tail; 
wash well, inside and out, and wipe dry ; put 



of the Missouri Valley Life Insurance C&. 



44 Kansas Home Cook-Book. 



a small onion inside, and tie up in a cloth; 
cover it with cold water; add salt and a little 
vinegar, and let it heat to the boiling point, 
and if it weighs two pounds or under, take it 
off at once, and if of greater weight, allow 
one more minute for each pound. 

BROILED FISH— FRESH OR SALT. 

Wash and drain the fish ; sprinkle with 
pepper, and lay with the inside down upon 
the gridiron, and broil over bright coals; 
when a light brown turn for a moment on 
the other side ; take up and spread with but- 
ter. Serve at once. 

BOILED CODFISH— SALT. 

Soak the fish in lukewarm water over night, 
or several hours; use plenty of water, and 
change once or twice. When wanted put 
into fresh water and set over the fire; let it 
come to a boil, or just simmer for thirty min- 
utes; then take out the water, drain and 
serve with egg sauce, or with hard boiled 
eggs sliced and laid over it, with cream 
poured over all. Beets should be served 
with salt fish. 

CODFISH BALLS. 
Chop the cold boiled fish very fine; add 



Safety, Protection and Investment Combined in a policu 



Oysters. 



45 



half as much more boiled potatoes as fish; 
mix the potatoes and fish together; moisten 
with milk, and make into balls the size of an 
egg, flatten, drop into hot butter or lard, and 
fry a nice brown. 

CODFISH TOAST. 

Shred the fish in fine pieces, and soak it in 
cold water until fresh; then drain it well and 
add to it, a tablespoon of flour, half a teacup of 
sweet cream, and a teacup of milk; season it 
well with pepper; let it scald slowly, stirring 
it well. When taken from the fire add, after 
a moment, stirring rapidly, a well beaten egg. 
Make a nice moist toast, well seasoned, and 
pour the fish over it. 

TO COOK DRIED CODFISH. 

Mrs. B. C. Fairchild. 

Soak as large a piece as you wish, over 
night; in the morning cut it in small pieces, 
and dry with a cloth; dip the pieces in a bat- 
ter of eggs and milk, or roll them in flour, 
and fry them in lard or butter until they are 
brown on both sides. 

Another way is to soak a piece the same 
way; then boil a few minutes, till tender, then 
butter and put cream over, and serve hot. 



of the Missouri V alley Life Insurance Go, 



46 Kansas Home Cook-Book. 



SALT MACKEREL. 

Mrs. Hubbard, Wyandotte. 

Put to soak over night as many as needed, 
in plenty of water; in the morning drain them 
out, put into a skillet and partly cover with 
hot water; let them stand on top of the stove, 
cooking slowly (much boiling toughens), for 
about five minutes ; pour off the water, leav- 
ing it dry; melt cream and butter together 
and pour over. If the fish is No. 1, it will 
pay for the trouble. 



(Bisters. 



OYSTER SAUCE. 

Mrs. M. T. Gray. 

One pint oyster juice, a little salt, pepper, 
and mace; boil five minutes, then add two 
teaspoons flour, wet up in half teacup milk. 
Let all boil two minutes, then add oysters 
and piece of butter size of an egg. In two 
minutes serve. Add celery seed if desired. 

Ocer $200,000.00 deposited with the Treasurer of State for 



Oysters. 



47 



OYSTER PATTIES. 

Line patty-pans with good paste, cut cov- 
ers to the pans and bake them on sheets of 
tin; wash a quart of oysters out of the liquor, 
and put them into a sauce-pan; add a piece 
of butter the size of an egg, half a teaspoon 
mace, the juice of a lemon, and very little 
flour; give them one scald, stirring all the 
time; fill the patties, put on the top crust, 
and serve immediately. This is a nice com- 
pany dish, as the crusts can be made the day 
before. 

FRIED OYSTERS. 

Pierre Blot. 

Drain the oysters as Well as possible for 
half an hour; beat one, two, or three eggs 
(according to the quantity of oysters), turn 
the oysters into the eggs, and stir gently; 
then take one after another, roll in bread 
crumbs; place each one on your left hand, in 
taking them from the crumbs, and with the 
other hand press gently on it. Put them 
away in a cool place for half an hour, and 
then dip again in egg, roll in bread crumbs, 
and press in hand as before. It is not indis- 
pensable to dip in egg and roll in bread 
crumbs a second time; but the oysters are 
better, and you are well repaid for the extra 
work. When 'the fat is hot enough, drop the 



security of policyholders of The Mo. Valley Life Ins. Go. 



48 Kansas Home Cook-Book. 



oysters in, stir gently, take off with a skim- 
mer when fried, turn into a cullender, add 
salt, and serve hot. 

TO STEW OYSTERS. 

Mrs. M. Hunt. 

Have a faultlessly clean and bright stew 
pan, into which put the oysters and liquor as 
well. To two quarts allow a quarter of a 
pound of butter, a light teaspoonful of salt, 
and enough black pepper to season, but not 
burn the mouth. Stew gently, stirring occa- 
sionally, over a clear bright fire, for fifteen or 
twenty minutes. When the oysters are 
nearly done, add one gill of rich sweet cream, 
not more than twelv£ hours old. When they 
are quite done, serve up with little delay upon 
a chafing dish, heated by a spirit lamp. If 
such a dish be not handy, use a china tureen, 
covered tightly. Water or soda biscuit, or 
bread lightly toasted to freshen it, are the 
proper accompaniments. 

STEWED OYSTERS. 

Always wash and drain canned oysters; 
put the liquor of the oysters in a porcelain 
kettle, and add at least an equal quantity of 
water, salt to taste, mix a half cup of butter 
with a tablespoon of flour, and stir in when 



A cook-book is good for nothing without something to cook. 



Oysters. 



49 



the liquid comes to a boil. Last of all, pour 
in the oysters, and dish as soon as they reach 
the boiling point. Most persons prefer a cup 
of cream, or milk, in addition. 

TO PICKLE OYSTERS. 

Put them in their own liquor, and let them 
heat till plump and white; skim them, then 
with a skimmer, dip out the oysters; add to 
them as much vinegar as there is liquor; to 
each quart of liquor put one tablespoon of 
mixed allspice, cloves, whole black pepper 
and mace; take the oysters from the flat 
dishes where they have been cooling, and 
turn the hot vinegar upon them. Bottle, if 
to keep. Fit for use in one day. 

ESCALOPED OYSTERS. 

Mrs. O. J. Badders. 

One can of oysters requires one pint of 
grated cracker and one half pound of butter. 
In the bottom of an earthen dish put one 
layer of oysters, then sprinkle with salt and 
pepper, here and there adding a piece of but- 
ter; cover this with grated cracker, then add 
another layer same as before, and so on until 
the dish is full; finally add about half a pint 
of milk. Bake in a moderate oven three- 
fourths of an hour. Some prefer part or all 
bread crumbs in place of cracker. 



Provide for your families by insuring in the Mo. Valley Life 



50 Kansas Home Co ok- Bo ok. 

OYSTER PIE. 

E. H. T. 

Cover a deep plate with puff paste ; put an 
extra layer round the edge of the plate, and 
bake nicely. When quite done fill the pie 
with oysters ; season with pepper, salt and 
butter; dust over a little flour, and cover with 
a thin crust of puff paste. When the top 
crust is done, the oysters should be. Serve 
at once, as the crust soon absorbs the gravy. 

OYSTER PIE. 

Mrs. A. N. Schuster, St. Joseph, Mo. 

Two quarts oysters with half the liquor; 
season with a little pepper; mace one cup, 
fine cracker crumbs and bits of butter; bake 
in pie dish lined with paste ; the paste rich, 
the dish full, the crust baked done. 



The Missouri Valley Life Insurance Co. invests its 



But man is a carnivorous production, 

And must have meat, at least one meal a day; 

He cannot live, like wookcocks, upon suction ; 

But, like the shaik and tiger, must have prey. — Byron^ 

The sauce to meat, is ceremony : meeting were bare 
without it. — Shakspeare. 

REMARKS. 

MRS. DENMAN. 

Fresh meat should be put to cook in boiling water, and 
the water kept boiling ; when done leave the meat in the 
pot, closely covered, until cool. Remove the scum at the 
first boil, from all meats. 

All salt meats should be put on in cold water. Ham 
should be skinned as soon as it is done. Corned beef 
will be more tender if allowed to cool in the water in 
which it is boiled. 

When roasting teef do not put any water in the pan, 
Rub the meat with salt and pepper, and put it in a slow 
oven. The juice of the meat will be sufficient to baste it a . 

MRS. C. M. ROSCOE. 

All kinds of meats can be cooked more quickly by add- 
ing to the water a little vinegar or lemon juice. The acid 
will make a saving of fuel and time. 



funds at twelve per cent, interest. 



52 Kansas Home Cook-Book. 



FANNY BECKWITH, OLATHE. 

If you wish beef or chicken to be tender when boiled, 
keep it at scalding instead of boiling heat. It takes much 
longer to cook meat in this way, but it is far better. 



STUFFED VEAL. 

Mrs. M. Kingman, Topeka. 

For six persons take four pounds of the 
round, cut in to the bone so as to divide the 
piece into two thick steaks, joined together 
still by the bone; have ready a rich dressing 
made of bread crumbs, taking about three 
teacupfuls, one egg, and two tablespoons but- 
ter, salt, pepper and nutmeg to taste; wet 
with warm water, beat up well and lay it be- 
tween the sliced meat about half an inch 
in thickness; wrap a cord around the meat, 
and then cover the piece, after peppering and 
salting it liberally, with butter, dredging it 
well with flour; set it into a hot oven, and as 
soon as it is warmed on the outside cover it 
completely over the top or upper side with a 
piece of dough made of only water and flour 
kneaded up and roiled out cy^e-fourth of an 
inch thick. This keeps in the juices, and 
prevents the meat from browning too soon. 
Set the pan on the grate, and watch carefully 
so that it does not scorch in the bottom; if 
inclined to do so, protect it by something 
from the heat, and if you must put in water 



Examine the twelve per cent. Tontine Dividend Policy 



Meats. 



S3 



do so only in small quantities at a time, for 
you want your veal baked, not boiled ; roast 
two and a half hours. When done take off 
the dough shell, or cover, for which you have 
no further use. Spread the remainder of your 
dressing over the piece, and put it in the stove 
long enough to brown it nicely; take it out, 
make your gravy by stirring a tablespoon of 
flour into some water and boiling it for a few 
minutes in the pan in which the meat has 
been baked. If not rich enough add a small 
lump of butter. This dough cover is a great 
improvement in roasting fowls or turkeys. It 
keeps in the juices and makes them tender 
and prevents over-browning. 

VEAL CUTLET. 

Mrs. W. W. Creighton. 

Pepper and salt the meat; beat one egg 
and dip cutlet into it; have ready rolled 
crackers, and dip cutlet in crackers, and fry 
slowly until brown. 

ROAST MUTTON. 

Mrs. Tarr. 

The parts roasted are the shoulder, saddle, . 
loin, or chine. Wash the meat well and dry 
it with a cloth. Put the meat on with a little 
water (which should always be done for roast 



of the Missouri Valley Life Insurance Co. 



54 Kansas Home Cook-Book. 



meats). If your fire is hot, roast twelve min- 
utes to each pound of meat; baste with salt 
and water, then with the drippings; thicken 
the gravy with browned flour. Serve with 
currants. 

MUTTON CHOPS. 

Mrs. Tarr. 

Dip each chop in beaten egg ; roll in 
pounded cracker, and fry in hot lard. Salt 
and pepper. 

BONED LEG OF MUTTON. 

Mrs. M. Usher, Lawrence. 

Have the bone taken out of a nice, fat leg 
of mutton. Make a rich stuffing of bread 
crumbs, hard boiled eggs chopped fine, but- 
ter, onions chopped fine, a little sage, a small 
quantity of black pepper, some pickled pork, 
cut up. Fill the leg with this force meat, and 
bake, basting often. 

ROAST BEEF. 

Mrs. Tarr. 

The best pieces for roasting are the sirloin 
and rib pieces. When roasted in an oven, 
dash a cup of boiling water over the meat; 
this checks the escape of the juices. Baste 
frequently with salt and water and the drip- 
pings. Allow about a quarter of an hour to 



The Missouri Valley Life Insurance Co. desire to insure 



Meats. 



55 



a pound if you like the beef rare, more if you 
prefer it done. For gravy, remove the beef 
to a dish, skim the drippings, add a cup of 
boiling water, a teaspoon of flour stirred in 
cold water. Pepper and salt to taste. Serve 
with mustard or scraped horseradish. 

FRIED RABBIT. 

Mrs. C. H. Gushing. 

Rabbits to fry must be young or par- 
boiled. Cut into joints. Soak for an hour 
in salt and water, dip in beaten egg, then 
in powdered cracker, and fry brown in sweet 
lard or butter. Serve with onion sauce; gar- 
nish with sliced lemon. 

VENISON STEAK. 

Cut steaks from the leg half an inch thick; 
broil about five minutes ; season with salt, 
pepper and butter. Make a gravy of a half 
cup of red wine, half a cup of currant jelly, 
thicken with flour and butter; boil once, and 
turn over the steak. Serve hot. 

POTTED BEEF. 

Mrs. Geo. A. Banks, Lawrence. 

Take ten pounds of the cheaper parts of 
beef, or the best if you like; boil until the 
meat comes from the bone ; skim all out 



every one who uses this cook-book. 



56 Kansas Home Cook- Book. 

into your chopping-bowl, remove the bones 
and gristly pieces, chop the meat fine, and 
add the gravy (of which there should be a 
quart); season with salt, pepper, and a tea- 
spoon of powdered mace. Pack away in 
bowls, or any dishes you prefer. This slices 
nicely, and is good cold, or fried in batter. 

ENGLISH POTTED BEEF. 

Alice Newby. 

Take' two pounds of good beef (the round), 
season it with one and a half ounces saltpeter 
and a little common salt; let it lie two or 
three days; then boil, seasoned to the taste 
with pepper, salt and mace, and a little but- 
ter. Stew it down well; then beat it in a bow r l 
(wooden), pouring on all the liquid or gravy 
in which it w T as stewed, and put it close 
down in small pots or cups, and when cold 
run melted butter or suet over it, and keep 
for use. Excluded from the air, it will keep 
a long time, and is very convenient. 

P. S.— Veal, mutton, chicken, &c, can be 
put up the same way. 

BROILED BEEF STEAK. 

Mrs. L. G. Raymond. 

A tenderloin, porterhouse or flank steak,*; 
a clean, cold gridiron; never heat the grid- 



Safety, Protection and Investment combined in a policy 



Meats. 



57 



iron; a bed of live coals. Steak should be 
from one and a half to two inches in thick- 
ness. With a sharp knife take out the bones, 
leaving the form undisturbed; with a hammer 
pound the steak; let each blow have force 
enough to send the hammer through the 
meat; of course, not many such blows are 
required. The object of pounding steak is to 
make it tender, which is accomplished, not by 
making it thin, but by separating the fibers. 

Put upon the platter which is to receive the 
steak, salt, pepper and butter. 

Place the steak upon the gridiron, and the 
gridiron over, not on, the coals. Turn very 
often, never leaving one side down long 
enough to allow the juices, to gather on the 
upper side. When sufficiently cooked, place 
upon the platter, and turn rapidly until the 
butter is melted, and you will have nice, rich 
gravy and well seasoned steak. Steak should 
never be salted before or while cooking, as the 
salt extracts the juices, and they are lost in 
the fire. 

TO BROIL BEEF STEAK. 

Mrs. E. H. Townsend. 

Have ready a good bed of live coals, and a 
heated gridiron covered with a pan. It should 
be ready to turn in three minutes. Pvoll the 
steak up so as to save the juice, and drain it 

of the Missouri Valley Life- Insurance Co. 

5 



58 



Kansas Home 'Cook-Book. 



off on a platter, but never squeeze the juice 
out. Place the opposite side of the meat as 
quickly as possible over the fire. Season the 
juice in the platter with butter, pepper and 
salt, and set the dish over hot water to keep 
warm. When the steak is broiled, add a little 
liquid coffee, to make more gravy, if needed. 
Never buy a steak that needs pounding. 

A DELICIOUS BEEF STEAK. 

Mrs. J. S. Rice. 

Have your frying-pan very hot, wipe the 
steak dry, place in it, and cover closely. Turn 
frequently, and keep covered. When done, 
add to the gravy one tablespoon of hot coffee, 
a good sized lump of butter, salt and pepper 
to taste. Pour over the steak, and serve hot. 
Add mushrooms, if liked. 

TOUGH BEEF STEAK. 

Mrs. S. E. Bartlett, Wyandotte. 

Set a large kettle on the stove until it is 
hot, but not so as to scorch. Put in the beef, 
turning it frequently, until it is well browned. 
Then pour in water, about a pint to a pound 
of beef, and let it simmer slowly for about half 
an hour. Take out the beef, season the soup 
with salt and pepper, catsup, onions and to- 
mato, if liked, and thicken with a little 



Provide for your family by insuring in the Mo. Valley Life 



Meats. 



59 



browned flour. Chop the meat fine, season 
with butter, salt and pepper, and lay on slices 
of toast. 

SPICED BEEF. 

Mrs. G. T. Anthony. 

Meat, a well marbled rib roast, ten pounds; 
salt, one pint; ' molasses, or brown sugar, one 
teacup; cloves, ground, one tablespoon ; all- 
spice, ground, one tablespoon; black pepper, 
ground, one tablespoon; saltpeter, pulverized, 
two tablespoons. Rub the beef with this 
mixture, and put it into an earthen jar, turn- 
ing and rubbing it twice a day for a week. 
Wash off the spices, and put in a pot of boil- 
ing water to cook slowly for five hours over 
a low fire. When done, press under a heavy 
weight till cold. 

CURING BEEF OR TONGUE BY 
RUBBING. 

Mrs. R. J. Brown. 

Twenty-five pounds meat, one quart salt, 
one-fourth ounce saltpeter, one-fourth pound 
brown sugar. Rub the meat every day until 
the mixture is used up. Seven days sufficient. 

PICKLE FOR BEEF. 

Mrs. S. F. Atwood. 

Four quarts of salt, two pounds brown su- 
gar, half pound saltpeter, to one hundred 
pounds of beef. Water to cover meat. 



6o Kansas Home Cook-Book. 



TO CORN BEEF. 

Mrs. G. T. Anthony. 

Ingredients of the pickle for one hundred 
pounds of meat: Water, six gallons; salt 
(pure), nine pounds; brown sugar, three 
pounds; molasses, one quart; saltpetre, three 
ounces ; pearlash, one ounce. First add the 
saltpetre to the water, and when dissolved 
and the water boiling, dip the beef, piece by- 
piece, into the boiling saltpetre water, hold- 
ing it there for a few seconds only. When 
the beef thus immersed has become quite 
cold, pack it in the cask where it is to remain. 
Then add ingredients of the pickle, boil and 
skim, and when perfectly cold pour it upon 
the meat, which should be well weighted by 
cover or stone. 

BEEF BRINE. 

Mrs. Wm. Floyd, St. Joseph. 

Four gallons of water, six and a half pounds 
salt, one and a half pounds dark brown su- 
gar, two ounces saltpetre. To be boiled, 
skimmed, and poured over the beef when 
cold. 

CORNED BEEF BRINE. 

Mrs. Nelles. 

One water pail of strong brine that will 
bear an egg, one teacup of sugar, one table- 



For the Bath, Toilet or Laundry, 



Meats. 



61 



spoon saltpeter. Strain, and pour over the 
beef. Keep covered. Will be ready for use 
in two weeks. 

ROAST PORK— FRESH. 

Mrs. Tarr. 

Take a ham (not too fat), cut the skin in 
lines running from side to side; put in a pan 
with very little water; heat gradually till the 
fat begins to ooze from the meat; then have 
the fire hot; baste with its own gravy. When 
done take it up; skim the gravy, put in a cup 
of boiling water, thicken with browned flour, 
add pepper and salt and the juice of one 
lemon. Serve in a boat. Or make a stuffing 
of bread crumbs, seasoned with sage and 
chopped onion, wet with the juice of a 
lemon; pepper and salt to taste. Rub this 
in the cracks on top, then baste with a little 
butter, and brown. 

[Apple sauce, mashed potatoes, and mustard should ac- 
company roast pork. — Ed.] 

PRESERVING SAUSAGE MEAT. 

Mrs. James Barlow, Blue Rapids. 

Take fresh made sausage, make it into balls 
as for the table, cook it slowly, but well done; 
then lay it evenly in a tin can, or earthen jar, 
pouring all the grease that fries from the meat 
over it, as each layer is placed in the can. 



Use J. S. Kirk & Co.'s Superior Soaps. 



62 Kansas Home Cook-Book. 



When done cooking, the meat should be en- 
tirely covered with lard to exclude the air. 

SEASONING FOR SAUSAGE MEAT. 

Mrs. J. S. Wright, Blue Rapids. 

To ten pounds of meat, add four ounces of 
salt, two of black pepper, and one ounce of 
sage. Mix thoroughly. 

TO PREPARE SAUSAGE MEAT 

W. Robinson, Attleboro'. 

To about sixty pound., pork, use three cups 
fine salt, three cups pepper, four and a half 
of sage, two tablespoons ground allspice ; chop 
the pork very fine ; have the sage very dry and 
finely pulverized; mix all most thoroughly. 
Put into skins or long cotton bags, pressing 
the meat in very closely, the seam on the 
outside. 

EXCELLENT RECIPE FOR SAUSAGE 
MEAT. 

Mrs. L. W. Hooker, Wyandotte. 

To ten pounds of meat, take three ounces 
of salt, one ounce of black pepper, half ounce 
of sage. Mix the seasoning w T ell and sprinkle 
it over the meat before it is chopped. 

Use J. S. Kir J: & Co.'s Standard Soaps — Savon Imperial y 



Meats. 



63 



ROAST HAM— CURED. 

Mrs. Tarr. 

Soak for two days in lukewarm water, 
changing often; take it out; wash well; skin 
it; lay in a dish and sponge with a cloth 
dipped in a mixture of wine, vinegar, sugar 
and mustard. Wash every part of the ham 
well with this. Put it in the pan with a little 
hot water. Add to the mixture (or what is 
left of it) a cupful of boiling water; baste 
with this till liquor flows freely from the ham. 
When done, cover with cracker crumbs work- 
ed to a paste with milk, butter, one egg, and 
return to the stove to brown. Serve with 
catsup. 

TO CURE HAMS. 

H. Saunders. 

Eight pounds coarse salt, four gallons wa- 
ter, four ounces saltpetre, two pounds brown 
sugar; boil, stirring well to dissolve the in- 
gredients; skim, and when cold, pour over 
the meat, which must always be kept well 
covered with the pickle. Hams to remain in 
pickle one month, or a few days longer if 
very large. This recipe, if carefully pre- 
pared, never fails to make delicious hams. 

CURING HAMS. 

Mrs. James Barlow, Blue Rapids. 

To one hundred pounds meat, add nine 



White Russian and Mottled German — Best Brands known 



64 Kansas Home Cook-Book. 

pounds of rock salt, five pounds sugar, five 
ounces saltpetre, three gallons water; boil 
and skim until all the scum is removed; when 
cold, pour over the hams. Let them remain 
in the brine six weeks before smoking. 



(garnishing for -Sweats. 



FOR VEAL, COOKED IX ANY WAY. 
Slices of lemon and grated horseradish, 
laid around the dish, or sent to the table in 
small dishes with the meat, are a great im- 
provement in the appearance. 

FOR CORNED LEG OF PORK. 
Parsnips and carrots; cut in the long way 
and laid around the dish. 

FOR CORNED BEEF. 
Beets and carrots. 

FOR BOILED MUTTON. 
A little drawn butter and capers turned 
over the mutton, carrots and parsley around 
the dish. 

CURRANT JELLY. 
Is a necessary appendage to all wild meats, 
and likewise to roast mutton. 

PARSLEY, LEMON, EGGS. 
Curled parsley, lemon cut in slices, eggs 
boiled hard, cut in various forms. 



For the Bath, Toilet or Laundry, 



^oultrv and (Bame. 



SXIPE. 

Mrs. J. S. Rice. 

Draw each bird nicely, and fill with a piece 
of bread and butter, well seasoned with pep- 
per and salt. Fold round each bird a thin 
piece of pickled pork, fastened with the bill 
of the bird. Place in a dripping pan, and 
bake it one-half hour, basting frequently. Add 
a little butter to the gravy if necessary, and 
serve hot. 

BAKED PRAIRIE CHICKEN. 

Stuff the chicken with a prepared dressing 
of bread, seasoned with butter, pepper, salt 
and summer savory. Rind on the outside 
thin slices of sweet bacon, and baste often 
while cooking. Remove the bacon before 
sending to the table. 

TO COOK AN OLD FOWL. 

Cut it up, wash well, and put in a pot with 
only a tablespoon of water. Cook over a 
slow fire about three hours. The moisture 
from the chicken will make sufficient gravy. 

Use J. S. Kirl: & Co. '5 Superior Soaps. 



66 ' Kansas Home Cook- Book, 



BOILED FOWL. 
Take a young fowl ; fill the inside with 
oysters or stuffing, place in a jar, and plunge 
into a kettle of boiling water. Boil till ten- 
der. There will be gravy in the jar, from the 
juice of the fowl. Make this into a white 
sauce, with the addition of cream, or a little 
butter and flour. Add oysters, or serve up 
plain with the fowl. An addition of a little 
parsley to the sauce is an improvement. 

ROAST TURKEY OR CHICKEN. 
Dress, and wash the fowl inside and out 
in two or three waters. Salt and pepper the 
inside, and fill the body and crop with the 
dressing given below. Dredge the outside 
with pepper and salt, and thickly with flour. 
Put it in a slow oven, allowing fifteen minntes 
to the pound; baste frequently. Stew the 
giblets in a saucepan; when cooked, chop 
fine. Add the water in which they were boil- 
ed to the gravy of the roast fowl; also, add 
the chopped giblets. Thicken with a little 
flour, previously wet with water. Boil up, 
and serve in sauce boat. Roast chicken and 
turkey should be accompanied with celery 
and jellies. 

TURKEY OR CHICKEN STUFFING. 

Mrs. G. T. Anthony. 

Grated bread crumbs, three teacups; beef 



Use J. S. Kirk & Co.'s Standard Soaps — Savon Imperial, 



Poultry and Game. 



6 7 



suet, chopped, one teacup; parsley, chopped, 
two-thirds of a teacup; eggs, well beaten, 
two. Season to taste with pepper, salt and 
nutmeg. Use no water. 

BAKED CHICKEN. 

Mrs. M. S. Beers, Rossville. 

Prepare your young chickens as for frying; 
cut into joints; salt, pepper and season to 
taste, roll in flour, lay snugly together on the 
bottom of a sheet-iron baking dish, and put 
in the oven to bake — basting occasionally 
with a gravy made of butter, water, and salt 
and pepper as for turkey; and you will have 
a much more palatable dish, than when you 
broil your face in frying the chicken over the 
fire. 

ANOTHER WAY. 

Cut open through the breast, and boil until 
nearly half done; then lay it in a dripping- 
pan, and bake. It has all the relish of one 
broiled, and there is no waste. 

CHICKEN PIE. 

Mrs. C. H. Crane, Osawattomie. 

Two well grown chickens cut small ; boil 
in water enough to cover till tender; skim 
while boiling. "Take out the breast bone; put 
in a little onion, not enough to taste distinct- 



ive Bussian and Mottled German—Best Brands known 



68 Kansas Home Cook-Book. 



ly; cut parsley very fine, or rub it dry ; season 
well with pepper and salt; a few ounces of 
good fresh butter. Have liquid enough to 
cover chicken; then beat up two eggs, and 
stir in; also, some sweet cream. Line a five- 
quart pan with crust like soda biscuit, only a 
little more shortening. Cover with the same, 
leaving a vent. 

CHICKEN POT PIE. 

Mrs. G. Denman. 

Cut the chicken in pieces; wash well; put 
in saucepan or pot half full of boiling water; 
add sage, pepper and salt; cook till tender. 
Take a quart of flour, with two and a half tea- 
spoons baking powder mixed in well; add 
salt; wet with sweet milk, making it stiff 
enough to beat well. Drop by the spoonful 
into the pot, keeping it boiling till you serve. 
Be sure there is water enough in the pot, as 
the dumplings absorb a good deal, and with- 
out care they will be too dry. 

CHICKEN CHEESE, OR PRESSED 
CHICKEN. 

Mrs. Kingsbury, Wyandotte. 

Boil one or two chickens in enough water 
to cook very tender. Take them out when 
done, remove all the bones, mincing the meat 
very fine, season with salt, pepper and butter, 



For the Bath, Toilet or Laundry, 



Poultry and Game. '6g> 



and return them to the water in which they 
were boiled. Cook them until the liquor is 
nearly gone; then pour the contents into a. 
deep dish, lay a plate over it, put on a weight, 
and set away in a cool place. When eaten, 
cut in slices. It will be as firm as cheese, 
and is very nice for tea. 

Bread crumbs may be added to the above 
recipe, if desired. 

PICKLED CHICKEN. 

Mrs. L. G. Raymond. 

Those who are fond of pickled pigs' feet,, 
will find the following much more wholesome 
and quite as palatable: Take, in the fall, large, 
fat chickens, dress and boil whole until the 
meat will slip easily from the bone; place 
them in earthen jars, and pour over hot vine- 
gar. When cold, they are ready for use. A_ 
nice relish for the tea table. 

CHICKEN SALAD. 

Mrs. D. W. Houston. 

Two young chickens, either roast or boiled. 
Having removed all the skin and fat and dis- 
jointed the fowls, cut the meat from thefcones 
and chop it fine. Wash and dress two large 
heads of celery, and cut the white part fine. 
Having mixed the chicken and celery togeth- 



Use J. S. Kirk & Co/s Superior Soaps. 



yo Kansas Home Cook-Book. 



er, set away in a cool place. The dressing 
should not be made until just before using 
the salad. 

DRESSING FOR SALAD. 

Mrs. D. W. Houston. 

Yolks of eight eggs boiled hard. Mash 
them in a flat dish to a stiff paste with a 
wooden spoon; add one teaspoon fine salt, 
one of pepper, half gill mustard, wine glass 
and half vinegar, two wine glasses sweet oil. 
Stir all these together until quite smooth, 
pour over the salad, and stir well. Serve in 
deep china dish. 

CHICKEN SALAD. 

Mrs. M. A. Burrell. 

Boil a chicken that weighs not more than a 
pound and a half. When very tender, take it 
up, cut it in small strips, and make the follow- 
ing sauce, and turn over it : Boil four eggs 
three minutes; then take them out of the 
shells, mash and mix them with a couple of 
tablespoons of olive oil or melted butter, two- 
thirds of a tumbler of vinegar, a teaspoon of 
salt, one of mixed mustard, pepper and es- 
sence of celery. If not at hand, the latter 
can be dispensed with. 



Use J. S. Kirk & Coh Standard Soaps— Savon Imperial, 



Poultry and Game. 



71 



CHICKEN SALAD. 

Mrs. Lu. J. Winton, St. Joseph, Mo. 

Equal proportions of chickens and of cele- 
ry; chicken either "picked" or chopped; a 
good seasoning of chopped pickled cucum- 
bers, eight hard boiled eggs, the whites chop- 
ped with celery, the yolks mashed fine and 
mixed with a teaspoon of salt, one of cayenne 
pepper, three-quarters of a wine glass of made 
mustard, one wine glass of table oil or one of 
melted butter. Add an uncooked egg, well 
beaten, to the dressing, if you like. The sal- 
ad will keep for a long time, and improves 
each day. 

CHICKEN SALAD. 

Mrs. L. B. Wheat. 

The white meat of boiled or roasted chick- 
en, three-fourths bulk of chopped celery, or 
white cabbage, two hard boiled eggs, one raw 
egg well beaten, two teaspoons white sugar, 
three teaspoons salad oil or melted butter, 
one teaspoon made mustard, one teaspoon 
pepper, one teaspoon salt, half teacup vinegar. 
Mince the meat well, remove all fat and skin, 
chop the celery fine, mix them, and set aside 
while preparing the dressing. 

Rub the yolks of boiled eggs fine, adding 
salt, pepper and sugar; then the oil or butter, 
adding a few drops at a time; then add mus- 



White Russian &nd Mottled German — Best Branch known. 



72 Kansas Home Cook-Book. 



tard. Whip the raw egg to a froth, and add 
this to the dressing. Pour in the vinegar,, 
spoonful by spoonful, beating the dressing at 
the same time. Sprinkle a little dry salt over 
the meat and celery, and pour the dressing 
over all. Turn into a salad bowl, and orna- 
ment with white of egg cut in rings, and chop- 
ped green pickle. 



See dying vegetables life sustain; 

See life, dissolving, vegetate again. — Pope. 



DRIED CORN, OR SKEHEH. 

Mrs. L. B. Armstrong, Wyandotte. 

Cut and scrape the corn from the cob 
pound it in a mortar, mix it with its own juices^ 
and bake it. It is best baked in an iron oven 
or skillet, but a stove will do. When it is 
baked, break it into crumbs, spread out, and 
let the sun dry it. When wanted for use, boil 
it as you would rice; it swells about as much. 
Put in a little butter and sugar, or salt if you 



For the Bath, Toilet, or Laundry, 



Vegetables. 



73 



prefer it. The corn is sometimes grated and 
scraped off the cob, instead of cut and pound- 
ed. When warm and in the loaf, it is a deli* 
cious bread. 

NAHANTOWEE— ANOTHER METHOD 

Roast the corn on the cob, shell it off, and 
dry it by the sun. This needs to boil about 
six hours. When half done, throw in a half 
pint of white beans to a pint of the corn, and 
you will have succotash. Season to taste. 

XAH AX-TO WEE-TEH 

Is Nahantowee pounded. After being well 
boiled, it is very delicious and nutritious for 
the sick. 

TO PUT UP GREEN CORN. 

Mrs. James Barlow, Blue Rapids. 

Cut corn from cob, pack in stone jar inch 
deep, then cover with a layer of salt; alter- 
nate these till the jar is filled. Pieces of board 
are then fitted, and a stone laid on to keep it 
down, as the corn must be kept below the 
surface. Tie paper over the top, to keep out 
the dust. When taken out for table, the corn 
must be dropped into boiling water, to set the 
milk, after which it may be soaked in as many 
waters as desirable. 

Use J. S. Kirk &• Co.'s Superior Soaps. 

6 



74 Kansas Home Cook-Book. 



TO DRY CORN. 

Mrs. P. D. Ridenour, Lawrence; 

Take young, tender ears, cut from cob, be- 
ing sure to cut grains at least twice, besides 
scraping the milk well from the cob. Put in 
pans, and place in hot oven until well scalded, 
but not burned; then spread on cloths or 
plates, and put in hot sun; and immediately 
before putting away in paper bags, heat well 
again in oven. 

FRIED CORN. 

Mrs. Kingsbury, Wyandotte. 

Cut the corn finely from the cob, scraping 
it when done; put in a piece of butter half as 
large as an egg in the spider, and when 
hot, pour in the corn, and cover up closely. 
Cook it ten or fifteen minutes, stirring occa- 
sionally, but adding no water; the steam and 
butter will cook it sufficiently. Put in salt 
and pepper, and when done, add one cup of 
cream. This will taste like roast corn, and is 
excellent. 

SWEET CORN — BAKED. 

Mrs. G. E. Jones. 

Cut and scrape the corn from the ears, add 
about one-half cup milk to one dozen ears, 
salt, pepper, lumps butter on top. Bake an. 
hour. The top will be brown like beans. 



Use J. S. Kirk & Co ? s Standard Soaps — Sovon Imperial^ 



Vegetables. 



75 



CORN PATTIES. 

Mrs. H. M. Aller. . 

Take a coarse grater, and grate green corn, 
To every quart add three eggs and one pint 
of milk; thicken with flour to a stiff batter, 
and fry in lard mixed with butter and salt. 

CORN OYSTERS. 

Mrs. C. II. Crane, Osawattomie. 

One pint grated green corn, one egg well 
beaten, one small teacup of flour, a half cup 
of butter, salt and pepper to taste. Fried in 
lard or butter on a griddle. 

SUCCOTASH. 

Mrs. J. P. Root, Wyandotte. 

Eight, ten or twelve ears of sweet green 
corn, boiled on the ear, in a kettle containing 
a small piece of fresh beef; also, one quart or 
less of Lima or common garden beans. When 
done, cut the corn from the ear, mix with the 
beans and a small quantity of the liquid from 
the kettle, one cup of cream or rich milk, with 
plenty of butter, salt and pepper. Place on 
the stove, allowing it to come to a boil: then 
serve. 

BAKED BEANS. 

Mrs. S. R. Jones. 

Put one quart of beans into cold water to 
soak over night. The next morning pour off 



White Russian and Mottled German — Best Brands Jcnoiun. 



7 6 Kansas Home Cook-Book. 

the water, and put them to boil until they be- 
qin to break. Take off, and drain through a 
cullender, and put them into a bean pot with 
a half pound of salt pork, a teaspoon of mo- 
lasses or more to taste, and water enough to 
cover them. Bake twelve hours or more, cov- 
ering the pot, and adding more water as 
needed. 

BAKED BEANS. 

Airs. James F. Legate. 

One quart beans soaked overnight; par- 
boil, change water twice while being parboil- 
ed; skim out of last water, put in baking pot 
two pounds pickled pork, (slash the rind) ; two 
tablespoons molasses. Bake five hours. 

BAKED TOMATOES. 

Mrs. Den man. 

Turn boiling water over them, and let them 
stand till they skin easily. Then lay them in 
a deep dish, with alternate layers of bread 
crumbs. Season with salt, pepper, a little 
sugar, and small bits butter. Be sure to have 
a layer of bread crumbs on top. Bake about 
three-fourths of an hour. 

POTATOES FRIED WHOLE— BREAK- 
FAST DISH. 

Mrs. T. L. Johnson. 

Peel and lay in cold water potatoes of a 



For the Bath, Toilet, or Laundry \ 



Vegetables, 



77 



uniform size — about the size of a hen's egg 
are the best. Have hot in a kettle enough 
lard or beef dripping to cover them, wipe the 
potatoes dry and drop them in. They will cook 
in twenty minutes; should be a fine yellow 
brown when done, and are much better than 
the thin, greasy fried potatoes which grace 
so many breakfast tables. 

Use a kettle, because it is the neatest ; the 
hot fat cannot fly out on the stove. Use one 
that you can spare, and it can be used again 
and again without changing the fat. 

POTATO PUFFS. 

Mrs. C, N. Stevens. 

Into two cups of cold mashed potatoes stir 
two tablespoons of melted butter, beating to 
a white cream. Add two eggs, whipped very 
light, and a teacup of milk or cream; season 
with salt and pepper. Beat all together well, 
pour into a deep dish, and bake in a quick 
oven till nicely browned. 

POTATO CAKES. 

Mrs. W. W. Creighton. 

Take a dish of cold mashed potatoes, beat 
two eggs and mix with them; make them in 
small cakes and roll them in flour. Fry in 
hot butter or lard. 



Use J. S. Kirk & Co.'s Superior Sonps. 



/S Kansas Home Cook-Book. 



ASPARAGUS. 

Mrs. Arabella Hoffman. 

Take the green heads of young asparagus, 
and cut into pieces no larger than peas; put 
them in boiling water, with a little salt, and 
boil ten or twelve minutes. Drain a minute 
or two on a napkin; then put into a stewpan, 
with an ounce of butter, a sprig of mint, a 
half cup of cream, a teaspoon of salt, and as 
much sugar; stew for ten minutes; then stir 
in the beaten yolks of two eggs ; and in three 
minutes more, turn the asparagus out on a 
dish and serve in the sauce, with sippets of 
fried bread. 

TO BOIL PEAS. 

Peas should be well picked over, but not 
washed, as, in washing them, that little sweet 
stem that connects the pea to the pod, is lost. 
Put them into boiling water, and boil them 
thirty minutes ; then drain them through a 
cullender, put them into a tin dish, with a lit- 
tle butter and salt; stir them and keep them 
hot while dishing the meat. When the peas 
are old, put a little soda in the water in which 
they are boiled. 

STRING BEANS 

Require one hour to boil. Dress the same 
as peas. 



Use J. S. Kirk & Co.'s Standard Soaps — Savon Imperial, 



Vegetables. 



79 



SHELLED BEANS. 

Shelled beans of any kind require an hour 
to boil. Dress with butter and salt. 

SQUASHES. 

Cut winter squash into pieces of con- 
venient size, and boil, or steam, one hour, on 
the shell. When done scrape from the shell, 
and mash with a potato masher, with a little 
butter and salt. Summer squash must be 
squeezed in a a cloth instead of mashed. 

STEWED MUSHROOMS. 

Be sure your mushrooms are fresh; soak, 
and wash them clean. Put in a stew pan half 
a pint of water, one ounce of butter, the juice 
of one lemon, a little salt and pepper, then 
the mushrooms. Set the saucepan on a quick 
fire ; let them boil ten minutes, stirring all the 
time; thicken half a cup of cream with a lit- 
tle flour; stir it in, and let it boil once. Send 
them to the table in a covered dish. They 
are very nice eaten with beef steak. 

BOILED ONIONS. 

Boil them one hour in salted water; or half 
an hour in water, then drain the water off, 
cover them with mikl, and boil until tender. 
When dished, put a little butter and a very 
little pepper on them. 



White Russian and Mottled German — Best Brands known 



8o Kansas Home Cook-Book. 



FRIED ONIONS. 

Cut in thin slices six large onions; turn 
over them a quart of boiling water; let them 
stand half an hour ; drain and wipe them dry 
with a cloth; dredge in a little flour, pepper 
and salt, and have ready some hot butter or 
nice dripping. Fry them a nice brown. 

SPINAGE. 

Pick it clean, and let it lie in cold water an 
hour; wash it out, and boil half an hour; 
then put it in a cullender to drain. Drop four 
eggs in boiling water, dish the spinage, and 
take the eggs out carefully, so as not to break 
them; slice, and lay on top of the spinage. 

CAULIFLOWER. 

Boil it in water for one hour, and then add 
two cups of milk, and let it boil gently one 
hour longer. Dish in a deep dish, and turn 
over it drawn butter. 

STEWED SALSIFY, OR OYSTER 
PLANT. 

Scrape the roots, dropping each into cold 
water as soon as it is cleaned: exposure to the 
air blackens them. Cut in pieces half an inch 
long; put into a saucepan, with hot water 
enough to cover them, and stew until tender. 
Turn off all the water, and add a cup of cold 



For the Bath, Toilet, or Laundry, 



Vegetables. 



8r 



milk. Stew ten minutes after this begins to 
boil, put in a great lump of butter, cut into 
bits, and rolled in flour. Pepper and salt to 
taste. Boil up once, and serve. 

STUFFED CABBAGE. 

Mrs. C. N. Stevens. 

Choose a large, firm cabbage ; take off the 
outer leaves ; lay the cabbage in boiling wa- 
ter for ten minutes; then in very cold water. 
When perfectly cold, bind a piece of muslin 
about it to prevent its falling to pieces. Cut 
out the stalk with a thin sharp knife. Scoop 
out the inside of the cabbage. Chop this 
with a little cold pork or ham ; add salt, pep- 
per and bread crumbs. Mix all together, 
stuff the cabbage. Bind another piece of 
muslin over the top, and boil in water in 
which ham or beef has been boiled. 

LADIES CABBAGE. 

Mrs. C. N. Stevens. 

Boil the cabbage for fifteen minutes, then 
change the water for more from the boiling 
teakettle. When tender, drain, and set aside 
till perfectly cold. Chop fine; add two well 
beaten eggs, one tablespoon of butter, three 
tablespoons of cream, salt and pepper. Stir 
all together, and bake until brown. 



U^e J. S. Kirk & Co.'s Superior Soaps. 



•82 Kansas Home Cook Book. 



PARSNIP STEW. 

Mrs. C. H. Crane, Osawattomie. 

Take as many slices of salt pork as you 
have people to dine. To six slices put six 
good sized sliced parsnips, and eight or nine 
potatoes peeled and sliced. Let the pork 
boil fifteen or twenty minutes, then add pars- 
nips and potatoes, and boil till tender. Add 
slices of bread and salt if needed. 

CELERY. 

Mrs. M. S. Beers, Rossville. ' 

Wash and scrape the stalks when y&u have 
cut off the roots ; cut off the green leaves 
and reject the greenest, toughest stalks; re- 
tain the blanched leaves that grow nearest 
the heart; keep in cold water until you send 
to the table. Serve in a celery glass, and let 
each guest dip in salt for himself. 

FRIED TOMATOES. 

Mrs. M. S. Beers, Rossville. 

The following is considered by Pater Fam- 
ilias as one of the best breakfast dishes he 
can have: Slice smooth green tomatoes as 
for pickles, let lie a half hour in salt and wa- 
ter, then dip in batter made with egg, milk 
and rolled cracker as for oysters, and fry in 
butter or sweet lard. When thoroughly 
cooked, cover in a dish until time to serve. 



Use J. S. Kirk & Oo.'s Standard Soaps —Savon Imperial, 



Vegetables. 



83 



STUFFED TOMATOES. 

Mrs. C. N. Stevens. 

Choose large smooth tomatoes, cut a thin 
•slice from the blossom end of each ; scoop 
out the inside, mix that with a little green 
corn, grated bread, salt, pepper, butter and 
sugar. Stuff the empty tomatoes with this 
mixture, put on the cover cut from the toma- 
toes, place in the oven for three quarters of 
an hour. 

BAKED TOMATOES. 

Mrs. J. H. Smith, Leavenworth. 

Cut the tomato in half. Place in a shallow 
dish, the cut side up. On a layer of tomato 
sprinkle a little salt, pepper and sugar; cover 
with rolled cracker or bread crumbs: then 
another layer of tomato, etc., until the dish is 
full. Put around some small pieces of butter, 
and two spoons of water. Bake at least an 
hour, and if the dish is large, and the fire 
moderate, two hours is better. 

TO FRY EGG PLANT. 

Mrs. H. Saunders. 

Remove the /ind, cut into slices half an 
inch thick, sprinkle with salt, put the slices 
one upon another, and let stand several 
hours — if for breakfast, overnight. Have a 
frying-pan, with a liberal supply of hot lard, 



White Russian and Mottled German — Best Brands known 



84 Kansas Home Cook-Book. 



roll crackers very fine, beat two eggs to a 
froth, dip the slice into the egg and then 
*into the cracker crumbs; fry till soft and of 
a light brown color, turning very frequently 
and watching closely to prevent burning. 
The cutting and salting some hours before 
cooking is important. 

EGG PLANT. 

Mrs. J. A. Bullen. 

Take a large sized egg plant, leave the 
stem and skin on, and boil it in a porcelain 
kettle until very soft— just so you can get 
it out with the aid of a fork or spoon; take 
off all the skin, and mash very fine in an 
earthen bowl. When cold, add a teaspoon 
of salt, plenty of pepper, a large iron spoon of 
flour, a half teacup of cream or milk, and 
three eggs. This forms a nice batter. Have 
lard hot, drop the batter in as you would 
fritters, and brown them nicely on each side. 

Squash or mashed potatoes may be pre- 
pared in the same way. 

TO BOIL HOMINY. 
Take two teacups of white hominy, and 
put to soak in cold water over night; in 
the morning wash it out, put in cold water, 
and boil an hour and a half, stirring it very 
often; when done, sprinkle a little salt, un- 
cover the saucepan, and let it stand a few 
minutes. A very nice breakfast dish. 



For the Bath, Toilet, or Laundry, 



\ahds mid Mattces. 



To make a Salad dressing, four persons are wanted : A 
spendthrift, for oil ; a miser, for vinegar ; a counselor, for 
salt, and a madman to stir it up. — Spanish Proverb. 



SIDNEY SMITH'S SALAD. 

Two large potatoes, passed through kitchen sieve, 

Unwonted softness to the salad give; 

Of mordant mustard add a single spoon, 

Distrust the condiment which bites so soon ; 

But deem it not, thou man of herbs, a fault, 

To add a double quantity of salt ; 

Three times the spoon with oil of Lucca crown, 

And once with vinegar, procured from town ; 

True flavor needs it, and your poet begs 

The pounded yellow of two well -boiled eggs; 

Let onion atoms lurk within the bowl, 

And, scarce suspected, animate the. whole; 

And lastly, on the flavored compound toss 

A magic teaspoon of anchovy sauce. 

Then, though green turtle fail, though ven'son's tough, 

And ham and turkey are not boiled enough, 

Serenely full, the epicure may say, 

" Fate cannot harm me, I have dined to-day !' ; 

KANSAS SALAD, 

Mrs. John C. Douglass. 

Yolks of two eggs, a teacup sweet cream ; 
sweeten as for custard; a little salt and vine- 
gar; chop cabbage very fine. 



Use J. S. Kirk & Coh Superior Soaps. 



86 Kansas Home Cook-Book. 



TO DRESS CABBAGE. 

Mrs. L E. Eaton. 

Boil one cup vinegar, melt a piece of butter 
the size of a walnut in it; beat together one 
e g"g"> one teaspoon each of mustard, sugar, 
salt, flour, and a half teaspoon pepper. Pour 
the boiling vinegar on this mixture stir it 
well, then put it back on the stove to boil 
again about one minute; then pour the whole 
upon the cabbage. 

Ct)LD SLAW. 

Mrs. O. B. Gunn, Lawrence. 

Chop the cabbage, salt and pepper to taste. 
Dressing: Heat three gills of vinegar; just 
before boiling, stir into it thoroughly one cup 
of cream, and two eggs well beaten together. 
When cold, pour it over the cabbage, and stir 
all together. 

SALAD DRESSING. 

Mrs. J. C. Douglass. 

One teaspoon of salt, one teaspoon of white 
sugar, two teaspoons dry mustard; wet with 
milk or yolk of egg; drop oil drop by drop^ - 
slowly stirring till it becomes very thick ; then 
add vinegar to your taste. 

SALAD FOR LETTUCE. 

Fannie Woodard, Topeka. 

Mash fine the yolk of one hard boiled egg.,. 



Use J. S. Kirk & Co.'s Standard Soaps — Savon Imperial^ 



Salads and Sauces, 



87 



and add one teaspoon of salt, three of mus- 
tard, and a very little cayenne pepper; mix 
well together; then add one tablespoon vine- 
gar and two of olive oil or melted butter; 
mix again, and add a half teaspoon sugar, six 
little spring onions, and the white of the egg 
cut fine. Pour over fresh, crisp lettuce, and 
stir gently so as to not break or bruise. Eat 
immediately. 

CHILI SAUCE. 

Mrs. W. H. Ralston, and Mrs. M. E. Branham. 

Eighteen large, ripe tomatoes, two onions,, 
four peppers (one green, chopped fine), four 
cups vinegar, two tablespoons salt, four of 
sugar, two of ginger, two of cinnamon, one 
of cloves, one of allspice, and one nutmeg. 
Boil one hour. This makes three quarts. 

OYSTER SAUCE. 

Stew a pint of oysters in their own liquor 
five minutes, and add one cup of milk or 
cream; when this boils, strain the liquor and 
return to the saucepan; stir well in one tea- 
spoon flour, previously wet with cold water; 
put in two tablespoons butter, cayenne and 
nutmeg to taste; boil one minute. Squeeze 
in the juice of half a lemon, and serve. 

CELERY SAUCE. 
Take two or three heads of celery, cut fine, 



White Russian and Mottled German — Best Brands known 



88 Kansas Home Cook-Book. 



put into a saucepan with three pints of cold 
water, a little salt and pepper; boil two hours. 
Beat into a quarter of a pound of butter a 
tablespoon of flour; stir it in with a half cup 
of cream; add the liquid and let it boil once. 

SHIRLEY SAUCE. 

Mrs. O. Badders. 

Two dozen large ripe tomatoes, two onions, 
six red peppers without seeds, three cups 
vinegar, four tablespoons sugar, three table- 
spoons salt. Mix all together, and cook 
slowly three hours, 

TOMATO SOAW. 

Mrs. John Westlake. 

One peck ripe tomatoes, peeled and chop- 
ped fine, four large onions, and two green 
peppers chopped fine, a half teacup salt, half 
teaspoon of black pepper, two tablespoons of 
ground cloves, one tablespoon allspice, one 
tablespoon cinnamon, three pounds brown 
sugar. Boil over an hour, and then add three 
gills cider vinegar. 

TOMATO CATSUP. 

Mrs. Spratley. 

Take ripe tomatoes and scald them just 
sufficient to allow the skins to come off. Then 
iet them stand for a day, covered with salt. 
Strain them thoroughly. To every two quarts 



For the Bath, Toilet, or Laundry, 



Salads and Sauces. 



8 9 



add three ounces of cloves, two ounces black 
pepper, two nutmegs, a very little cayenne 
pepper, with salt to suit the taste. Boil the 
liquid for half an hour and let it cool, and 
add one pint best vinegar. 

TOMATO CATSUP. 

Mrs. Wra. Shepherd. 

One gallon ripe tomatoes, one tablespoon 
of salt, four tablespoons ground pepper, three 
tablespoons mustard, one teaspoon allspice, 
one teaspoon cloves, one teaspoon cinnamon, 
six red peppers. Simmer the whole slowly 
with a pint of vinegar for three or four hours. 
Strain through a sieve. Bottle and cork tight, 

CUCUMBER CATSUP. 

Take three dozen full grown cucumbers, 
eight large white onions chopped fine ; add 
one and one half cups of fine salt ; put in a 
sieve and drain eight hours, then add one 
and one half cups of black pepper, and half 
a cup of dark mustard seed ; put in jars and 
cover with good vinegar. 

CUCUMBER CATSUP. 

Mrs. E. P. Willson. 

To six large cucumbers, take six onions, 
peel and chop very fine, separately ; add salt 
enough to season, and let them stand until 
the water rises on them ; squeeze them dry, 

Use J. S. Kirk & Co.'s Superior Soaps. 

7 



go Kansas Home Cook-Book. 



mix together, add a little pepper, and vinegar 
enough to cover, bottle and seal. 

COLD CATSUP. 

Mrs. A. R. Phillips. 

One half bushel green tomatoes touched 
with frost, wash, slice and salt. Let stand 
twelve hours. Twelve large onions and 
twelve green peppers, sliced; two ounces all- 
spice, two ounces mustard, two ounces gin- 
ger, one ounce black pepper, one ounce cloves, 
one ounce mace, one ounce turmeric, all pul- 
verized, one pound brown sugar. Layer to- 
matoes, onions and pepper in a porcelain or 
brass kettle, alternately with spice, till full. 
Cover with best cider vinegar; let simmer 
half an hour. 

TOMATO CATSUP. 

Mrs, L. F. Mills. 

One peck tomatoes, ten green peppers, six 
onions, four cups vinegar, five tablespoons 
of sugar, four tablespoons of salt. Chop 
the onions and peppers together very fine, 
and boil all together two hours. 



Use J. S. Kirk & Co.'s Standard Soups — Savon Imperial, 




I warrant there's vinegar and pepper in't. — Shakspeare. 



SALT PICKLES — PLUMP. 

Mrs. M. F. Pierce. 

To make your salt pickles smooth and 
plump, put them in a porcelain kettle, not 
more than half full, and fill full of cold 
water; put it on the stove, and heat quickly, 
almost to boiling point. Stir frequently, and 
when it is too hot to put your hand in, pour 
off the water, and fill immediately with cold 
water, and heat as before. Do this nine 
times, and you will not have shrunken pickles. 
If you want them crisp, put a little alum in 
the last water. Spice your vinegar, if you 
like, and add a little sugar. 

SALT CUCUMBER PICKLES. 

Lucy T. Woodcock, Tonganoxie. 

Put them, fresh, unwashed, into a vessel, 
and cover with boiling water; when cold, 



White Russian and Mottled German — Best Brands known 



92 Kansas Home Cook-Book. 

pour off and cover again with hot water. 
When cold, put them into a cask of brine,, 
sufficiently strong for salt to settle on the 
bottom. Stir thoroughly every time fresh 
ones are added, and see that salt remains on 
the bottom. When the cask is full, cover 
ttie pickles with a cloth and slight weight. 
Remove the cloth occasionally, and rinse it. 
The pickles keep well, are easily soaked, 
plump and fresh. 

CUCUMBER PICKLES. 

Maria De Yoe, Kalamazoo. 

Put half a bushel of small cucumbers in 
a brine for twenty-four hours; take one quart 
brown sugar, a half pint white mustard seed, 
a large handful of cinnamon, celery seed to 
taste, alum the size of an egg; put it into 
enough cider vinegar to cover the pickles, 
and let it boil hard; then pour over the cu- 
cumbers, having them well drained from the 
brine. 

CUCUMBER PICKLES. 

Mrs. C. N. Stevens and Mrs. C. Foster. 

Two hundred small cucumbers, two pounds 
sugar, three tablespoons white mustard and 
three tablespoons black mustard, three table- 
spoons juniper berries, a handful green pep- 
pers, and a handful seed onions. Let the 



For the Bath, Toilet, or Laundry, 



Pickhs. 



93 



cucumbers stand in brine over night. Put 
into the kettle, and scald in vinegar. Draw 
off that vinegar. Scald all the other ingre- 
dients in fresh vinegar, and pour over the 
pickles. At the last, pour in a bottle of 
chowchow. 

CUCUMBER PICKLES. 

Mrs. J. H. Smith and others. 

Wash the cucumbers, wipe them dry, place 
them in a jar, and pour over them sufficient 
boiling vinegar, in which has been dissolved a 
small piece of alum, to cover well. Let them 
stand in this vinegar twenty-four hours. Then 
place them in the jars or bottles you wish to 
keep them in, packing them closely as you 
can; put in a few pieces of red pepper, accord- 
ing to taste ; cover the whole with horserad- 
ish root sliced thin, and sprinkle over with 
mustard seed if you have it; fill with cold 
vinegar, and cover tight. If the vinegar is 
good, they will keep six months. 

GREEN TOMATO PICKLES. 

Mrs. H. E. Starrett and Mrs. E. Branham. 

To five gallons green tomatoes, sliced thin, 
add one pint salt, well sprinkled through ; let 
them stand over night; then drain off the 
water that has risen on them. Then take one 
gallon of best cider vinegar, one cup flour of 



TJae J. S. Kirk & Co.'s Superior Soaps. 



94 Kansas Home Cook-Book, 



mustard (pure), one cup brown sugar, two ta- 
blespoons of ground pepper, one tablespoon 
of ground ginger, one tablespoon ground 
cloves, Throw all these ingredients together, 
and bring them to a boil, stirring frequently. 
Then put in the tomatoes, with the addition 
of two quarts sliced onions, and boil till the 
tomatoes begin to soften. It is ready for use 
as soon as cold. 

SLICED TOMATO PICKLE. 

Mrs. P. D. Ridenour, Lawrence. 

Slice one half bushel green tomatoes and 
six onions, and on every layer of tomatoes 
and onions, sprinkle a little salt; let stand 
over night; in the morning drain well through 
cullender. Take one gallon vinegar, three 
pints sugar, with cloves, allspice and pepper; 
when boiling put in tomatoes and cook from 
ten to fifteen minutes, they are then ready 
for use. 

MIXED PICKLES. 

Mrs. T. A. Hurd. 

Three hundred small cucumbers, four large 
green peppers sliced fine, two large heads 
cauliflower, three heads white cabbage shaved 
fine, eight large onions or two quarts small 
ones, one quart or more small green beans 
cut in inch pieces, one quart small green 



Use J. S. Kirk & Co.'s Standard Soaps — Savon Imperial. 



Pickles. 



95 



tomatoes sliced. Put this mixture in a strong 
brine for twenty-four hours, drain well, and 
in about three hours sprinkle over it one- 
fourth of a pound black and the same of 
white mustard seed, also two small table- 
spoons black pepper ground; let this mix- 
ture come to a boil in enough vinegar to 
cover it; add a little alum, strain, and when 
cold add a pint of ground mustard and cover 
well with cider vinegar. 

CHOW-CHOW. 

Mrs. A. M. Jenkins, Lawrence. 

Put eight quarts of green sliced tomatoes 
in a jar with one cup of salt, and let them 
remain over night: pour off the juice, chop 
the tomato and add one quart of chopped 
onions, one pound of sugar, one ounce of 
cloves, one ounce of pepper, one tablespoon- 
ful of ground mustard, one-fourth pound of 
mustard seed; cook for two hours in one 
gallon of vinegar. 

CHOW-CHOW PICKLE. 

Mrs. M. M. Denman, Lawrence. 

One peck green tomatoes, two large heads 
cabbage, twelve onions, twelve green peppers, 
eight tablespoons of salt, four tablespoons of 
cloves, three tablespoons of black pepper, 
one-half pint of mustard seed, two pounds of 



White Russian and Mottled German — Best Brands known 



96 Kansas Home Cook-Book. 



brown sugar; put the tomatoes, cabbage, 
onions and pepper in a large wooden bowl 
and chop them tolerably fine; then add the 
salt, cloves, pepper and sugar; put the whole 
mixture, with vinegar enough to cover, into 
a vessel and boil slowly two hours. 

YELLOW PICKLE. 

Mrs. Levi Wilson. 

To a gallon of strong vinegar add two 
large spoons each of ginger, pepper, cloves, 
spice and mace, all beaten together, two 
spoons each of black and white mustard, 
three tablespoons sliced horse radish, a half 
pound brown sugar; place all in a jar covered 
with cloth or leather; put it in the sun and 
shake it daily; after a few days add one ounce 
turmeric and some small onions; scald cab- 
bage in salt water and lay it on a cloth for 
the sun to bleach, sprinkle it with salt and 
turn frequently until dry and bleached, which 
w 7 ill take three or four days; then wash and 
dry and place in the prepared vinegar. Young 
cherries, grapes, apricots, plums, button to- 
matoes and cauliflower may be used. 

TO PICKLE FPvUIT. 

M. Morrow, Lawrence, and Mrs. E. P. Wilson. 

To seven pounds fruit, take three pounds 
sugar, one pint vinegar, one-half ounce cloves, 



For the Bath, Toilet, or Laundry, 



Pickles. 97 

one-half ounce cinnamon. Boil all but the 
fruit two mornings in succession, and pour 
over the fruit. The third morning boil all 
together fifteen minutes. 

PICKLED PEACHES. 

Mrs, R. A. Carney, Mrs. Hurd, and others. 

To seven pounds of fruit, take four pounds 
sugar, one quart vinegar, one ounce cloves, 
one ounce cinnamon, one ounce allspice ; put 
the spice in a bag, and boil it in the syrup 
three mornings in succession, and pour over 
the fruit; the fourth morning scald the fruit 
with the syrup, and it is ready for use. Seal 
up. 

PICKLES. 

Lydia E. William^. 

Take peaches of full growth, ripe but not 
soft, wipe them w r ith a flannel cloth, or pare 
them. Stick three or four cloves into each 
peach, lay them in a stone jar. Put half a 
pound of sugar to a quart of good vinegar, 
add cinnamon and other spices to the taste. 
Let the vinegar come to a boil, skim and pour 
it on the peaches ; let them stand two weeks, 
then pour off the vinegar, and boil it, and 
pour it on again and they are fit for use. 



Use J. S. Kirk & CoJs Superior Soap. 



98 Kansas Home Cook- Book. 



GRAPE CATSUP. 

Mrs. G. T. A 

Grapes, boiled and cullendered, five pounds ; 
sugar, two and a half pounds; vinegar, one 
pint; cinnamon, cloves, allspice and pepper 
each one tablespoon; . salt, one half table- 
spoon. Boil until it attains proper thickness. 

SPICED GRAPES. 

Mrs. H. M. Aller. 

Two pounds brown sugar to one quart 
vinegar; pick grapes from stems, and put in 
enough for vinegar to cover; add one ounce 
cloves, one half fine and one half whole ; put 
in a cloth one ounce of ground allspice, one 
ounce ground cinnamon ; cook one half hour, 
Grapes half ripe will do. 

GRAPE PICKLES. 

Mrs. Shepherd. 

Eight quarts of grapes, seven pounds of 
brown sugar, one pint very sharp vinegar, two 
tablespoons ground cloves and allspice ; remove 
the skin from the grapes; boil the pulps ten- 
der and strain; boil the skins in vinegar with 
the spice. When cooked two hours add pulp 
and sugar; let it boil slowly like jelly; put 
into bowls and glasses. 



Use J. S. Kirk & Co.'s Standard Soaps —Savon Imperial, 



Pickles. 



99 



RIPE GOOSEBERRY CATSUP. 

M. M. Denman, Lawrence. 

For two quarts of gooseberries, take one 
pint of vinegar, three-fourths of a pound of 
brown sugar, spices to the taste, and cook 
one hour. 

GOOSEBERRY CATSUP. 

Mrs. T. A. Hurd. 

Eight pounds of fruit, four pounds of brown 
sugar, one pint of vinegar, one-half ounce of 
cinnamon, the same of cloves. 

GOOSEBERRY CATSUP. 

Mrs. H, Bancroft, Emporia. 

Eight quarts berries, nine pounds sugar, 
one pint vinegar, one tablespoon each of cin- 
namon, cloves and allspice; boil all together 
half an hour. , Seal up in glass jars. 

CURRANT CATSUP. 

Mrs. M. Rock, St. Joseph, Mo. 

Take two quarts of ripe red currants, stem 
and put them in a stew-pan with half a pint 
of boiling water; let them boil ten minutes, 
strain through a cullender; then add half a 
pint of best vinegar, one pound of brown su- 
gar, one tablespoon each^ of mace, ground 

White Russian and Mottled German — Best Brands known 



100 Kansas Home Cook-Book. 

cloves and cinnamon, one teaspoon of spice; 
boil quickly for half an hour. Bottle and 
seal for use. This is delicious, and improves 
with age. 

SPICED CURRANTS. 

Mrs. Annie K. Townsend, St. Joseph, Mo, 

To eight quarts of ripe fruit, add four 
pounds of sugar, one pint of the best vine- 
gar, and ground spice to your taste; boil one 
hour. Put into jars and cover as other pre- 
serves. They should not be used under three 
months. 

RIPE TOMATO SWEET PICKLE. - 

Mrs. A. M. Jenkins, Lawrence, and Mrs. A. Lake. 

Nine pounds of tomatoes, skinned, three 
pounds of sugar, two ounces of cloves, two 
ounces of cinnamon. To be cooked in three 
pints of vinegar. 

CHERRY PICKLES. 

Mrs. D. Taylor. 

One pint of vinegar, one pint of sugar, 
with cinnamon, cloves and mace ; boil the 
vinegar, sugar and spices, and pour over the 
cherries hot ; draw off and boil the syrup 
twelve successive mornings. Be sure and 
have sufficient syrup to cover the cherries. 



For the Bath, Toilet or Laundry. 



Pickles. 



IOf 



CUCUMBER SWEET PICKLE. 

Mrs. H. M. Simpson. Lawrence. 

Take ripe cucumbers, pare and seed, cut 
in strips; soak them in vinegar twenty-four 
hours. Drain and boil until clear in a 
syrup of equal parts vinegar and sugar, with 
spices to your taste. 

SWEET SPICED MELONS. 

Mrs. D. C. Hawthorne. 

Pare one-half dozen cantaloupes that are 
not ripe enough to be mellow ; slice them not 
too thin, and lay in a stone jar. Then take 
two quarts of vinegar, and three pounds of 
sugar, and boil and strain, and pour over 
them, and press down with a weight. It will 
not cover at first, but the next day pour off 
the juice, and boil and strain, and so continue 
four or five times. Then set all over the fire, 
and put in sticks of cinnamon, whole cloves 
and mace, and boil until tender, and it is fin- 
ished. Will keep until late in the spring, 
and need not be sealed air-tight. 

MOCK OLIVES. 

Mrs, S. E. Bartiett, Wyandotte. 

Soak full grown green grapes forty-eight 
hours in salt and water, then scald with good 
strong vinegar. 



Use J. S. Kirk & CoJs Superior Soaps. 



The keen spirit 
Seizes the prompt occasion, — makes the thoughts 
Start into instant action, and at once 
Plans and performs, resolves and executes. 

— Hannah Moore, 

Half a loaf is better than no bread. — Proverb. 



PORK RELISH. 

Mrs. Legar. 

Take the long strip of pork commonly used 
for sausages, sprinkle well with black pepper, 
cinnamon and cloves; roll it closely, put in 
skewers and tie in a cloth; put it in a pot of 
cold water and boil until so tender that a 
straw will pass through easily; drop hot into 
a jar of vinegar; slice through the roll and 
eat cold. 

HAM TOAST. 

Mary McDonald^ 

Chop some lean ham fine, put it in a pan 
with a little pepper, a lump of butter and two 
eggs beaten. When well warmed, spread on 
hot toast well buttered, and serve. 



Use J. S. Kirk & Co.'s Standard Soaps — Savon Imperial, 



Economy Dishes. 



!°3 



HOTCH-POTCH. 

Mrs. E. Hensley. 

Take any cold meat, chop or slice fine, sea- 
son with salt and pepper, or sage if liked; 
add to this half as much stale bread, or pota- 
toes that have been boiled; stir the whole 
together, and inclose it in a crust as for a 
chicken pie, and put up the same way. Bake 
half an hour. 

ESCALOPED VEAL. 

Mrs. L. J. Winton, St. Joseph, Mo. 

Three pounds of lean, raw veal, chopped 
fine; one-fourth pound fat, salt pork, chopped 
fine; three beaten eggs; two small onions, 
chopped fine; one dozen crackers, rolled fine, 
or same amount of bread crumbs; a little cel- 
ery if desired; season highly; mix well; 
pack hard; bake thoroughly. Slice and eat 
cold. 

VEAL OMELET. 

Louise Pringle. 

Two and a half pounds raw veal and one- 
fourth pound salt pork chopped fine, one 
tablespoon butter, three eggs, three soda 
crackers grated, salt and pepper to taste ; mix 
well, and press together in an oblong cake; 
bake two hours; as it bakes dip the egg and 
gravy over the top. When cold put on the 



White Russian and Mottled German — Best Brands known 



104 Kansas Home Cook-Book. 

table whole, and slice like head cheese. A 
delicious dish for tea. 

OYSTER CORN CAKES. 

Mrs. S. F. Atwood. 

One quart green corn grated, two cups of 
sweet' milk, one cup flour, two eggs; season 
the corn with salt and a small quantity of 
pepper. Fry on a griddle. 

CHEESE OMELET. 

Mrs. E. H. Townsend. 

Butter a quart pudding dish and cover the 
bottom with thin slices of cheese; cover the 
cheese with slices of buttered bread, sprinkled 
with cayenne pepper, prepared mustard and a 
trifle of salt; fill the dish with alternate layers 
of cheese and bread; beat with an egg suffi- 
cient milk to cover the omelet. Bake half 
an hour. 

MACARONI CHEESE. 

Mrs. A. R. Phillips. 

Wash six ounces macaroni, put in plenty 
boiling water and salt; let boil half an hour; 
grate one-fourth pound cheese; place in alter- 
nate layers in a dish, letting cheese come on 
top; fill the dish with milk and a little butter; 
place in a hot oven, and bake half an hour. 
Put pieces of butter and a sprinkling of mus- 
tard, salt and pepper between layers if desired. 

For the Bath, Toilet, or Laundry, 



Economy Dishes. 



ios 



MACARONI. 

Mrs. Cat! in. 

Boil four or five ounces of macaroni in 
water till tender, about twenty minutes; mix 
a dessertspoon of flour with a tablespoon of 
butter; add slowly half a teacup of cream, 
half a teaspoon of mustard, the same of salt 
and pepper, and half the quantity of cayenne, 
and four ounces of rich cheese grated. Stir 
all together, and boil ten minutes; drain all 
the water from the macaroni, and pour this 
dressing over it; boil five minutes and serve, 
or bake till a nice brown, and serve hot, in 
either case. 

GERMAN FRITTERS. 

Mrs. M. Hunt. 

Cut slices of bread half an inch thick, re- 
move the crust and soak in milk; beat up 
two eggs, pour over the bread and fry in but- 
ter ; strew powdered sugar over the fritters. 

OMELET. 

Mrs. A. Lake. 

Beat six eggs very light, the whites to a 
stiff froth that will stand alone, the yolks to 
a smooth lather; add to the yolks a small 
cupful of milk, pepper and salt; lastly stir in 
the whites; cook in hot butter not loriger 
than ten minutes; do not stir, but slip a broad 



Use J. S. Kirk & CoJs Superior Soaps. 

8 



106 Kansas Home Cook-Book. 

bladed knife under the omelet to guard 
against burning at the bottom; when done 
lay a hot dish bottom upward on the top of 
the pan, and upset the latter to bring the 
browned side of the omelet uppermost; eat 
soon, or it will fall. 

OMELET. • 

Mrs. E. B. Strickland, Grasshopper. 

Beat the yolks and whites separately of 
six eggs, as for sponge cake, and with the 
yolks one tablespoon of flour, three of cream 
and a little salt, then stir in #ie whites; bake 
fifteen minutes in quick oven. 

FRENCH OMELET. 

Mrs. H. H. Chamberlain 3 Emporia. 

Six eggs, four tablespoons of butter, with 
one tablespoon of flour, one teacup of sweet 
m!lk; beat yolks and whites of eggs separ- 
ately, melt butter in milk, stir in whites last 
thing, add pepper and salt; bake in a round 
dish. 

OMELET PUFF. 

Mrs. E. R. Douglass. 

Beat yolks six eggs very light ; mix them 
in a small cup of milk with a little salt; beat 
together tablespoon sweet butter with same 

Use J. S. Kirk & Co.'s Standard Soaps — Savon Imperial^ 



Economy Dishes. ioj 

quantity of flour until smooth ; add the mix- 
ture to theflcur and beat the whole together; 
pour into buttered omelet, or small frying 
pan; when it appears to thicken, pour over it 
the whites beaten stiff; dust over a very little 
salt, and when the whole is stiff remove care- 
fully to the dish without breaking. 

POTATO PUFFS, 

Mrs. E. D. Brown, Kansas City. 

Take cold roasi: beef or mutton, clear of 
gristle, and chop fine; season with pepper 
and salt and chopped pickles; boil and mash 
some potatoes, make into a paste with one or 
two eggs, roll out in flour, cut it with a sau- 
cer; put some seasoned meat on one half and 
fold over; fry a light brown. 

A SOUTHERN BREAKFAST DISH. 

Mrs. A. R. Phillips. 

Take any pieces of paid ham, chop fine, 
and mix with any quantity of cold rice ; sea- 
son highly with cayenne pepper; out it into a 
frying pan with a good sized piece of butter 
and fry a light brown. 

LIVER SALAD. 

Mrs. I. Young. 

Bpil liver and pieces of beef till tender; 
chop fine with onion and hard boiled eggs; 



White Russian and Mottled German — Best Brands known 



ioS Kansas Home Cook-Book. 

season with pepper, salt and sage; mix with 
the gravy it was boiled in till soft enough, 
then put in a deep dish to mould; when 
ready to eat,. turn it out and garnish with 
sliced, hard boiled eggs. Very nice for tea. 

FRENCH TOAST. 

Mrs. T. L. Johnson.. 

Beat one egg with one tablespoon of su- 
gar; stir into one pint of milk; into this 
dip slices or nice scraps of bread from which 
the crust has been trimmed ; roll each piece 
in bread or cracker crumbs, fry in hot lard to 
a nice brown, sprinkle with powdered sugar 
and serve hot. A nice dish for breakfast or 
supper in cold weather. 

STUFFED CUCUMBERS. 

Mrs. E. H. Townsend. 

Select large and well shaped cucumbers, 
cut in halves lengthwise and take out seeds 
and pulp with a teaspoon; have ready some 
hot butter, in which fry to a light brown two 
or three chopped onions; when browned add 
the pulp and seeds, from which the water has 
been pressed; fry about two minutes and add 
a piece of soaked bread; mix all together 
and season with salt, pepper and grated nut- 
meg; stuff the cucumber shells and sprinkle 
lightly over the t«p some fine bread crumbs and 



Use J. S. Kirk & Co.'s Superior Soaps. 



Cakes. 1 09 

add a piece of butter ; place in a bake pan 
with a little water, or gravy from roast beef : 
bake for twenty or thirty minutes. 



(takes. 



SUGGESTIONS. 

In making Cake, it is important to have sweet butter, 
fresh eggs and good flour. In putting the ingredients 
together, the butter should never be allowed to oil, but 
should be softened by putting in a moderately warm place 
before the making of the cake is begun. Put the soften- 
ed butter, with the sugar, in an earthen dish, and beat to 
a cream; add the yolks of the eggs, then the milk, and 
lastly, the beaten whites and flour. Fruit should be put 
in with the flour. 

The oven should be rather hot for small cakes, and 
moderate for larger. Most kinds of Loaf Cake may be 
taken from the tins in about fifteen minutes after they 
come from the oven, but should not be turned over on 
the top to cool. 



ICING FOR CAKE. 

Break your eggs in a shallow 7 dish, and 
alljw for each egg about sixteen tablesooons 

O O J. 



Richards 1 Queen Baking Powder makes Biscuit very light. 



I IO 



Home Kansas Cook-Book. 



of the finest white sugar. Sprinkle part of 
the sugar over the eggs, and beat them for 
about half an hour, stirring in gradually the* 
rest of the sugar. [If flavored with lemon 
juice allow more sugar]. Lemon juice or 
acids will whiten the icing. It may be shaded 
pink with strawberry juice currant jelly or 
cranberry syrup; to color yellow, put the rind 
and juice of a lemon in a thick piece of mus- 
lin, and squeeze hard into the frosting. 

Dredge your Cake with flour immediately 
after baking, to absorb the grease, and wipe 
it carefully off before frosting. Put the icing 
on in large spoonsful, spreading with a knife 
dipped occasionally in cold water. Place the 
Cake in a moderate oven, or in the sun, to 
harden the frosting. In Summer, cover the 
Cake with a sieve while drying. 

ICING FOR CAKE. 

Mrs. H. W. Baker, Lawrence. 

To the whites of three eggs add a cup of 
sugar; beat the eggs fifteen minutes. 

ICING FOR CAKE. 

Mrs. G. D. Farr. 

One pound of fine sugar, whites of three 
eggs, one teaspoon corn starch, one teaspoon 
vinegar. Flour the top of the Cake as soon 
as taken from the oven. Dip a knife in warm 
water when putting on the icing. 



The excellence of the above recipes can only be realized by 



Cakes. 



in 



BOILED FROSTING. 

One pint of granulated sugar, moisten 
with water sufficient to dissolve it when heated; 
let it boil until it threads from the spoon, stir- 
ring often. While the sugar is boiling, beat 
the whites of two eggs until they are firm ; 
then, when thoroughly beaten, place in a deep 
dish, and pour the boiling sugar, over them, 
beating all together rapidly until of the right 
consistency to spread over the cake. Flavor 
with lemon. This is sufficient for two loaves. 

FRUIT CAKE. 

One pound butter, one pound sugar, one 
pound flour, one teaspoon soda, twelve eggs, 
one gill warm water, one gill rose water, three 
pounds currants, four pounds raisins, one and 
a half pounds figs, one pound citron, two 
pounds blanched almonds, one orange chop- 
ped fine, one tablespoon each of cloves, mace 
and nutmeg. 

CHEAP FRUIT CAKE. 

Mrs. Dr. Grafton, Wyandotte. 

To one quart of sifted flour, add a teacup 
of sugar, half a cup of butter, one cup of 
washed dried currants, two heaping teaspoons 
of baking powder, and spice to taste; rub all 
thoroughly together into the flour; then stir 
in cold water sufficient to make a stiff batter, 



Using Richards' Queen; it makes Biscuit delicate and light 



112 Kansas Home Cook- Book. 



pour irtto a pan and bake one hour, the first 
half hour quickly, then quite slowly. For 
cheapness and being quickly made, no recipe 
excels the above ; and it is very good. 

COMBINATION CAKE. 

Mrs. C. B. Brace. 
DELICATE CAKE. 

Whites of five eggs, two cups of sugar, 
three cups of butter, two and a half cups of 
flour, one cup of sweet milk, two teaspoons 
of baking powder; flavor with vanilla. 

FRUIT CAKE. 

To two tablespoons of the above mixture, 
add half a cup of raisins and a few currants, 
half a cup of flour, half a cup of molasses. 
Bake the white mixture in two layers, the 
dark in one, which put in the center, with 
jelly spread between. 

MARBLE CAKE. 

Mrs. Wm. Crosby, Grasshopper Falls. 

Whites of seven eggs, two cups white su- 
gar, one cup butter, three cups flour, half cup 
sweet milk, one teaspoon soda, two of cream 
tartar. This is for the light portion. For 
the dark portion, take one cup butter, one 
cup molasses, two cups brown sugar, one cup 
sour cream, yolks of seven eggs, one teaspoon 



All of our leading Hotels in Kansas are new using 



Cakes, 



113 



soda; cinnamon, allspice, cloves, nutmeg each 
one tablespoon, four cups flour. Beat the 
butter and sugar together ; then add the eggs 7 
milk and flour, and just before putting in the 
oven add the soda, dissolved in hot water. 

MARBLE CAKE. 

Mr?. F. 

White Part. — One and a half cups of 
white sugar, one-half cup of milk, one-half 
cup of butter, two and a half cups of flour, 
whites of five eggs, one large teaspoon of 
yeast powder; flavor with lemon. 

Brown Part. — One-half cup of butter, 
one half cup of sugar, one- half cup of milk, 
one cup of molasses, two and a half cups of 
flour, yolks of five eggs, one teaspoon of 
yeast powder, two tablespoons of cinna- 
mon, one tablespoon of cloves. 

MARBLE CAKE. 

Mrs. J. F. Legate. 

Light. — White sugar one-half cup, butter 
one-half cup, sweet milk one-half cup, bak- 
ing powder one heaping teaspoon, four 
eggs, whites, three cups of flour. 

Da.rk. — Brown sugar one cup, molas- 
ses, one-half cup, butter one-half cup, 
sweet milk one-half cup, one heaping tea- 
spoon baking powder, three cups of flour, 



Richards' Queen Baking Powder; it makes liyht Biscuit* 



114 Kansas Heme Cook-Book. 

yolks of four eggs, cloves, allspice, cinna- 
mon and nutmegs, ground, one teaspoon 
of each, 

MARBLE CAKE. 

Mrs. Nancy M. Larimer. 

White Part. — Two cups sugar, one cup 
butter, one-half cup of sour milk, whites of 
four eggs, two teaspoons cream of tartar, 
one teaspoon soda, two cups flour. 

Dark Part. — One cup brown sugar, one- 
half cup molasses, one cup butter, one -fourth 
cup sour milk, one -half nutmeg, one tea- 
spoon cinnamon, one-half teaspoon allspice, 
one-half teaspoon cloves, one-fourth teaspoon 
pepper, one-half teaspoon soda, the yolks of 
four eggs. 

HICKORY-NUT CAKE. 

Mrs. T. L. Johnson. 

Two cups of powdered sugar, one-half 
cup of butter, three and a half cups of flour, 
two-thirds cup of milk, whites of eight eggs, 
three teaspoons baking powder, one pint 
hickory-nut meats, Keeping two or three 
weeks improves it. 

SHODDY CAKE. 

Miss C. Rice, Kalamazoo. 

Three cups molasses, or two of molasses 
and one cup of sugar, one-half cup butter, two 



You can only realize the excellence of the above receipts by 



Cakes. 



eggs, one cup raisins, two cups dried apples, 
two teaspoons soda, two teaspoons cream tar- 
tar, cloves, cinnamon and nutmeg. Soak the 
apples over night in a little water. In the 
morning add one cup of molasses, let it sim- 
mer a little ; chop apples small, they cannot 
be told from citron; make as stiff as pound 
cake. 

FARMER'S FRUIT CAKE. 

Sarah T. Barnes and Mrs. Stout. 

Two cups dried apples, soaked over night 
in cold water. Then chop the size of raisins. 
Put them in two cups of molasses and sim- 
mer slowly two hours ; two eggs, one cup 
butter added while warm, a teaspoon each of 
cloves, cinnamon and nutmeg, three and a 
half cups of flour, one teaspoon soda. 

LEMON CAKE. 

Mrs. T. A. Cutts. 

Take one cup of butter and three of white 
sugar, rub these to a cream and stir into them 
the yolks of five eggs, well beaten ; dissolve a 
teaspoon of soda in a cup of milk and add 
the milk, also the juice of one lemon with the 
grated peel and the whites of the eggs beaten 
to a froth, sifting in lightly two teacups of 
flour; bake in shallow pans quickly, and cut 
in squares. 



Using Richards' Queen Baking Powder and Ext. of Fruit. 



n6 Kansas Home Cook-Book. 

LEMON CAKE. 

Mrs. Sidney Smith. 

Four tumblers flour, three-fourths tumbler 
butter, two and a half of white powdered sugar, 
one of milk, three eggs, one lemon, half tea- 
spoon soda; put the juice in the last thing 
before baking. 

COFFEE CAKE. 

Mrs. M. Morrow and others. 

One cup sugar, one cup molasses, not quite 
a cupful of butter, one cup coffee, one cup 
raisins, one tablespoon ground cloves, one 
of cinnamon, one teaspoon soda; mix the 
butter and sugar together, add the molasses, 
coffee and spice; three cups flour, then the 
soda well stirred in; lastly the raisins, with a 
little flour to prevent their sinking to the bot- 
tom of the pan; the raisins should be stoned; 
the coffee is prepared as for drinking; bake 
slowly at first. 

SILVER CAKE/ 

Mrs. Bittman. 

Whites of one dozen eggs, five cups flour, 
white sugar and butter, of each one cup, cream 
or sweet milk one cup, cream of tartar one 
teaspoon, soda half teaspoon; beat and mix 
as gold cake; bake in a deep pan. 



No Biscuit so delicate as that made with Richards' Queen. 



Cakes. 1 1 7 

SILVER CAKE. 

Lizzie McFarlane. 

Whites of eight eggs, two cups sugar, half 
cup butter, three-fourths cup sweet miik, three 
cups flour, two teaspoons of baking powder. 

SILVER CAKE. 

Mrs. Sleeper. 

Take the whites of four eggs and beat to a 
froth, one and one-half cups of powdered 
sugar, one-half cup of butter, one-half cup of 
sweet milk, three cups of flour, two teaspoons 
of yeast powder. 

SILVER CAKE. 

Mrs. George March, Lawrence. 

Whites of nine eggs well beaten, two cups 
of sugar, two-thirds cup butter, two-thirds cup 
sweet milk, four cups of flour, half teaspoon 
of cream of tartar, one teaspoon of soda, half 
teaspoon of lemon extract; mix well and 
bake in an oven not too hot, to prevent the 
cake from rising before a crust is formed on 
the top. 

GOLD CAKE. 

Mrs. Wm. Crosby, Grasshopper. 

One cup butter, one of milk, two of sugar, 
three of flour, yolks of five eggs, two tea- 
spoons cream of tartar, one of soda, nutmeg 
or vanilla. 



We advise the use of Richards' Queen for making biscuit 



1 1 8 Kansas Home Cook-Book. 

GOLD CAKE. 

Mrs. G. E. Jones. 

One cup sugar, three-fourths cup butter, two 
cups flour, half-cup sweet milk, one and one- 
half teaspoons yeast powder, yolks of eight 
eggs. 

DELICATE CAKE. 

Mrs. E. B. Strickland, Grasshopper. 

One cup white sugar, half cup of butter, 
two cups flour, half cup sweet milk, whites of 
four eggs, one teaspoon cream of tartar, half 
teaspoon soda. 

KATIE, OR DELICATE CAKE. 

Mrs. Mills. 

Whites of sixteen eggs whipped to a froth, 
one pound sugar, six ounces butter, twelve 
ounces flour, with yeast powder ; with or 
without spices. 

DELICATE CAKE. 

Mrs. H. Tisdale. 

Whites of six eggs, one and one-half cups 
of sugar, two-thirds cup of butter, (butter and 
sugar rubbed together to a cream), two-thirds 
cup of sweet ; milk, one teaspoon cream tartar, 
half teaspoon soda, two and one-half cups of 
flour, one pound of raisins stoned and chop- 
ped and laid in the middle of the cake. 



We advise the use of Richards 7 Queen Baking Powder, 



Cakes. 1 1 q 

.>» 

DELICATE CAKE. 

Mrs. P. D. Ridenour, Lawrence. 

One cup sugar, half cup butter, half cup 
sweet milk, one and a half cups flour, half 
cup corn starch stirred in the milk, whites of 
four eggs, one large teaspoon cream tartar,, 
half of a small teaspoon soda. 

WHITE CAKE. 

Mrs. James Allen. 

Whites of six eggs, four cups of flour, two 
cups of sugar, one cup of butter, one cup of 
sweet milk, two teaspoons of yeast powder; 
flavor to taste. 

WHITE CAKE. 

Mrs. Chapfn. 

Two cups of sugar, half cup of butter, two- 
thirds of a cup of milk, one cup of corn 
starch, one and two-thirds cups of flour, 
w T hites of seven eggs, two whites extra for 
icing, one teaspoon yeast powder. 

WHITE CAKE — SUPERIOR. 

Mrs. T. Fenlon. 

Whites of sixteen eggs, one pound flour, 
one- pound sugar, three-fourths of a pouad of 
butter, one teaspoon soda, one and a half tea- 
spoons cream tartar, one cup sour cream or 
milk; beat the eggs to a stiff froth, and add 



When in haste you wish to make fight and white bread, 



120 Kansas Home Cook-Book. 



the sugar ; beat both together for at least 
twenty minutes; cream the butter, to which 
add the flour, and beat very light; put the 
cream tartar in the dry flour and the soda in 
the milk; use lemon or almond extract as 
preferred. 

CORN STARCH CAKE. 

Mrs. L. T. S. 

One and a half cups of pulverized sugar, 
half cup butter, half cup corn starch, half cup 
sweet milk, half teaspoon cream tartar, one- 
fourth teaspoon soda, whites of four eggs, one 
cup flour. 

CORN STARCH CAKE. 

Mrs, H. H. Williams, Osawattomie. 

Whites of ten eggs, two cups sugar, two 
cups flour, one cup corn starch, one cup sweet 
cream, half cup butter, one teaspoon cream 
tartar, half teaspoon soda; flavor with lemon 
or vanilla. If you have not cream, use milk 
and one cup of butter. 

COCOANUT CAKE. 

Mrs. S. F. Mather, Wy#ndotte. 

One-half cup of sugar, one-half cup of 
butter, one cup of sweet milk, one teaspoon 
of cream tartar, one-half teaspoon of soda, 
(or two teaspoons baking powder, four eggs, 



We wish to impress upon all the necessity of using 



Cakes. 121 
• 

the whites and yolks beaten separately, one 
grated cocoanut, (the white part.) Stir three 
tablespoons of the grated cocoanut into the 
mixture, and bake in small tin pie plates, as 
for jelly cake. Frost each cake as it comes 
out of the oven, and sprinkle on some of the 
cocoanut, and lay the cakes one upon the 
other, till all are used, sprinkling the top one, 
and the sides freely with the cocoanut. This 
recipe will make a stack of ten or twelve 
cakes — is nice, and looks beautifully, having 
the appearance of snow-flakes all over it. 

COCOANUT CAKE. 

Nannie Swallow, Grasshopper. 

One cup butter, two cups sugar, one cup 
milk, whites of eight eggs, flour, three tea- 
spoons baking powder. 

Frosting. — Whites of four eggs, beat and 
mix with powdered sugar until of the consis- 
tency of frosting. Add grated cocoanut, 
layer like jelly cake. Frost and sprinkle 
with cocoanut. 

COCOANUT CAKE. 

One cup butter, two cups white sugar, 
three cups flour, one cup sweet milk, two tea- 
spoons of yeast powder, four eggs, flavor to 
taste. Bake as jelly cake, with icing and 
grated cocoanut between. 

Richards' Queen in making Biscuits, Cakes, Bread or Bolls, 
9 . 



122 Kansas Home Cook-Book. 



CREAM CAKES. 

Mrs. Wm. H. White, Junction City. 

Boil one-half pint water ; while boiling 
stir in two-thirds cup of butter, and one ana 
a half cups flour, mixed together. When 
cold, add five egg-, beaten with one-half tea- 
spoon of soda. Drop on buttered tins and 
bake. 

Inside. — Boil one pint milk; when boiling, 
stir in two eggs, beaten with a cup of sugar, 
and one cup of flour. After taking from the 
fire, add a small piece of butter and one tea- 
spoon of vanilla. Raise the top, of the cakes, 
when. baked, and put in the cream. 

CREAM CAKE. 

One cup sugar, four eggs, two cups flour, 
one teaspoon baking powder, one teaspoon 
lemon or vanilla, two-thirds cup of boiling 
water. Water should be added last, and after 
it is thoroughly stirred in the cake should be 
placed in the oven as quickly as possible. 

Cream. — One pint sweet milk, three table- 
spoons sugar, one tablespoon corn starch, 
one teaspoon lemon or vanilla, 

CREAM CAKES. 

Mrs. H. M. Simpson, Lawrence. 

One pint water, one-half pound butter, 
three-fourths pound flour, ten eggs; boil the 



The excellence of the above receipts can only be realized by 



Cakes. 123 

water and butter together, stir in the flour 
while boiling. Take it from the fire to cool. 
Then add the eggs brv^akin^ them into 
the mixture one at a time. Stir them in very 
thoroughly, be sure not to beat them. Add a 
teaspoon soda dissolved in the same quantity 
of water. Drop this in your pan, forming it 
with your spoon about the size of cream cakes. 
This will bake in fifteen minutes. The oven 
should be very hot. Lift the cover, and fill 
with the following mixture: one cup flour, two 
cups sugar, four eggs, one pint milk, boil the 
milk, beat eggs, sugar, and flour together, 
and stir in the milk while boiling, until it 
thickens. Flavor with lemon. This will 
make thirty-four cakes. 

CHOCOLATE CAKE. 

Mrs. ZS. Worden, St. Joseph. Missouri. 

One coffee cup of butter, two cups sugar, 
one cup sweet milk, three and a half cups of 
flour, the yolks of five eggs and whites of three, 
two teaspoons yeast powder, mixed thorough- 
ly in flour. Bake in two chocolate tins, and ice 
while hot, with the whites of two eggs, one 
and a half cups powdered sugar, and six ta- 
blespoons grated chocolate. Dissolve the 
chocolate in the whites of the eggs, after they 
are beaten; then stir in the sugar. 



ding Pdehards 1 Queen ; it makes hiscuit delicate and light, 



124 Kansas Home Cook-Book. 



CHOCOLATE CAKE. 

Mrs. M. C. Kincaid. 

One cup butter, two cups sugar, four cups 
flour, one cup milk, five eggs, — taking three 
of the whites for the icing — two heaping tea- 
spoons yeast powder. 

ICING FOR SAME. 

Three tablespoons grated chocolate, one 
and a half cups sugar, whites of three eggs, 
one teaspoon vanilla. 

CHOCOLATE CAKE. 

Mrs. C. B. Brace. 

Two cups sugar, a half cup butter, one cup 
milk, three eggs, three cups flour, three tea- 
spoons baking powder; mix thoroughly in 
the flour. Bake in a quick oven, in four round 
tins, using two layers for each cake. 

CUSTARD. 

One pint milk, one cup sugar, one egg, three 
tablespoons corn starch; flavor highly with 
vanilla. Let the custard cook in boiling water 
until quite thick, and allow it to cool, but not 
get cold. Spread it between the cakes as you 
take them from the oven. 

CHOCOLATE. 

One cup Baker's chocolate, one cup sugar, 
one cup cold water. Let the mixture stew to 
a wax-like consistency, stirring almost con- 



AU of our leading Hotels of Kansas are now using 



Cakes. 



125 



stantly while on the stove. Allow this also 
to cool, and spread it over the top and sides 
of the cakes, Then place them in the oven 
for about a minute, to dry the chocolate. 

CHOCOCATE MARBLE CAKE. 

Mrs. J. C. Scott. 

Eight eggs beaten separately and stiff; then 
take a half pound of butter, a half pound of 
crushed sugar, the whites of the eggs, with 
one pint sweet milk, and flour enough to make 
a stiff batter; two teaspoons baking powder. 
For the dark part of the cake, take the yolks, 
one and a half cups brown sugar, one a half 
cups milk, one cup butter, two spoons baking 
powder, and a half-pound chocolate shaved to 
a powder, and enough flour to make a stiff 
batter. The flour should be thoroughly 
warmed before stirring in. Requires about 
one and a half hours brisk baking. 

This cake should be first covered with a 
frosting colored with chocolate, which will 
dry in the course of an hour by the use of 
tartaric acid ; after which a white frost, flavored 
with lemon, should cover this. 

A very good cake is made, after the above 
recipe, by using chopped raisins and spices 
instead of chocolate. 



Bichards' Queen Baking Powder ; it makes biscuit light. 



126 Kansas Home Cook-Book. 



SPONGE CAKE. 

Mrs. H. Bancroft, Emporia. 

One pound powdered sugar, twelve eggs 
beaten separately; beat yolks and sugar toge- 
ther fifteen minutes; one lemon grated, three- 
fourths of a pound of flour. Stir just enough 
to mix in the flour nicely. 

WHITE SPONGE CAKE. 

Mrs. Lu. J. Winton, St. Joseph, Missouri. 

The whites of eleven eggs well beaten, one 
and a half tumblers sugar well beaten into 
the eggs, one tumbler flour stirred very gen- 
tly into this, one teaspoon cream tartar stirred 
in the flour, one teaspoon bitter almonds. 
Bake slowly. 

SPONGE CAKE. 

Mrs. H. Shanklin, Lawrence. 

Three cups sugar, four cups flour, ten eggs, 
six teaspoons rose water. Beat the sugar 
and eggs together. 

SOUTH BERWICK SPONGE CAKE. 

Mrs. P. J. Williams. 

Two cups pulverized sugar, two cups flour, 
a half cup cold water, three eggs, the whites 
beaten separately, two teaspoons baking pow- 
der. Bake in a quick oven. 



You can only realize the excellence of the above receipts by 



Cakes. 



127 



SPONGE CAKE. 

Mrs. Geo. A. Banks, Lawrence. 

Five eggs, one tumbler sifted white sugar, 
one tumbler sifted flour, two even teaspoons 
cream tartar, and a half teaspoon soda. Beat 
the whites and yolks separately, pulverize the 
soda and cream tartar together and sift with 
the flour; add salt, and a teaspoon extract of 
lemon. Beat the mixture rapidly, and bake 
immediately. Sponge cake should never be 
cut. Mark the cake the size you wish the 
pieces, and break it. 

VELVET SPONGE CAKE. 

Elizabeth F. Davies, Topeka. 

Take four eggs, two coffee cups sugar, beat 
the eggs and sugar well together, two coffee 
cups flour, two teaspoons cream tartar, one of 
soda, two-thirds of a cup boiling water, and 
lemon to flavor ; add the water last. Pour into 
a pan, and place in a well heated oven. This 
though apparently very thin, will come from 
the oven a most delightful cake. 

GRANDMA'S CALIFORNIA CAKE. 

Mrs. C. B. Brace. 

Beat up, with two coffee cups of sugar, the 
whites of six eggs, one cup rich sour cream, 
two coffee cups flour, two tablespoons melted 
butter, the grated rind of one lemon, juice of 



Using Pilchards 1 Queen Baking Powder and Ext. of Fruit. 



128 Kansas Home Cook-Book 



the lemon, and one teaspoon soda dissolved 
in water and stirred into the cake at the same 
time. 

California Gold Cake is made just like the 
preceding, only use yolks instead of whites. 

MOTHER'S CAKE. 

E. H. T. 

Two and a half cups sugar, one heaping 
cup butter, four eggs, one cup milk, five cups 
flour, two teaspoons baking powder, one tea- 
spoon each of lemon and vanilla, one cup of 
raisins, one half cup candied orange peel and 
citron sliced, one cup almond meats, blanchec' 
and chopped. 

JACKSON CAKE. 

Mrs. H. Bancroft, Emporia. 

One pound butter, one and one-half pounds 
sugar, one and three-fourths pounds flour, 
one pint milk (if sour, use one half teaspoon 
soda; if sweet, two spoons baking powder), 
six eggs, one cup seeded raisins, two table- 
spoons cinnamon, one nutmeg. 

FAITH CAKE. 

Mrs. I. E. Eaton. 

Two eggs, four tablespoons sugar, a piece 
of butter as large as a walnut, a tablespoon 
of soda. Dissolve in as little water as pos- 
sible; flour enough to roll out nicely. Fry 
in lard to a nice brown. 

No biscuit so delicate as that made with Richards 9 Queen, 



Cakes. 



129 



POUND CAKE. 

Mrs. H. M. Aller. 

Twelve eggs (leave out eight yolks), one 
pound sugar, one pound flour, three-fourths 
of a pound butter, a little vanilla; beat the 
eggs a few minutes; then add the sugar, 
and beat well. 

HICKORY NUT CAKE. 

Mrs. H. M. Aller. 

Three cups sugar, one cup butter, four 
cups flour, one cup milk, six eggs, two tea- 
spoons baking powder, one and a half pints 
hickory nut meats, chopped. 

*WHITE MOUNTAIN CAKE. 

Mrs. Sears. 

Whites of eight eggs beaten to a froth, 
two cups sugar, two and a half cups flour, 
one-half cup butter, three-fourths cup sweet 
milk, two and a half teaspoons baking pow- 
der; beat butter and sugar to a cream, add 
whites of eggs, then flour, lastly milk. Di- 
vide in three equal parts, and bake. One co- 
coa nut, grated and mixed with the whites of 
two eggs, beaten to a froth and sweetened as 
for frosting; stir the cocoa nut into the eggs 
as little as possible, put together as jelly cake 
while quite warm. 



Use Richards' Queen for making light biscuit. 



130 Kansas Home Cook- Book, 

WHITE MOUNTAIN CAKE. 

Mrs. J. D. Cruise. Wyandotte. 

One pound flour, one pound sugar, a half 
pound butter, six eggs beaten separate, one 
cup sweet milk, one teaspoon cream tartar, a 
half teaspoon soda, lemon. Bake in tins as 
jelly cake. 

FROSTING FOR CAKE. 

One sheet of Coopers' isinglass dissolved in 
a small teacup of boiling water. Stir in two 
pounds pulverized sugar. Flavor to taste. 

MOUNTAIN CAKE. 

Mrs. Burr Noble. 

Two eggs, one cup sugar, half cup butter, 
half cup sweet milk, two cups flour, two tea- 
spoons baking powder. 

CUP CAKE. 

Mrs. Annie K. Towns end, St. Joseph, Mo. 

Five eggs, three cups sugar, one cup but- 
ter, one goblet sweet milk, one quart sifted 
flour, one teaspoon soda, two teaspoons cream 
tartar, one grated nutmeg. Mix as in all 
cakes, sifting the cream tartar with the flour. 

LOAF CAKE. 

Mrs. Boiler. Junction City. 

One quart flour, five ounces butter, five 
ounces .ard, three-fourths of a pound of su- 



We advise the use of Richards Queen Baking Powder v:hen 



Cakes. 



gar, half pound raisins stoned, one nutmeg, 
one cup milk, two eggs, half teaspoon soda, 
half teacup yeast. Mix at noon, and put in 
half the sugar and shortening then, adding 
the rest at bedtime. Mix as follows: rub the 
shortening very fine in the flour, add the su- 
gar, then the yeast, then half the milk (hot 
in winter and blood warm in summer), then 
the eggs well beaten and rest of milk. In 
the morning add soda, spice and fruit. Beat 
well, and let it rise in tins an hour before 
baking. 

GRAHAM CAKE 

Mrs. Byron Judd, Wyandotte. 

Steamed or Baked, — One cup cream, one 
cup sugar, one egg, one-third cup of milk, 
one-half cup of raisins. If the cream and 
milk are sour, use soda sufficient to sweeten ; 
if sweet, one teaspoon of baking powder^ 
flour to make it about as stiff as cup cake. 

FEATHER CAKE. 

Mrs. Sidney Smith and Mrs. Sleeper. 

Half cup butter, three cups flour, two cups 
sugar, one cup milk, three eggs, one teaspoon 
soda, two teaspoons cream tartar, a little 
grated lemon. 



In haste you wish to make delicate light and white bread, 



132 Kansas Home Cook- Book. 



ALMOND CAKE. 

Mrs. J. C. Horton, Lawrence. 

One cup butter, two cups sugar, one cup 
milk, four cups flour, whites of ten eggs, one 
teaspoon soda, two of cream tartar, almond 
extract to flavor it. 

UNION CAKE. 

Mrs. Sterling, Chatham, Canada. 

One cup butter, two cups pulverized sugar, 
one cup sweet milk, three cups flour, one-half 
cup corn starch, one-half teaspoon of soda, 
one teaspoon cream tartar, four eggs, two 
teaspoons of lemon extract. 

ONE-EGG CAKE — GOOD. 

Mrs. M. S. Beers, Rossville. 

One cup butter, one and a half cups sugar, 
three cups flour, one egg, one cup of sweet 
milk, one teaspoon soda, one cup of raisins 
chopped fine. 

JENNY LIND CAKE — SPLENDID. 

Mrs. M. S. Beers, Rossville. 

Two cups of sugar, one of butter, one of 
sweet milk, four of flour, three teaspoons of 
baking powder, whites of twelve eggs. This 
receipt doubled makes a most beautiful white 
cake, which cannot be outdone for festivals, 
picnics, &c, where large cakes are desirable. 
I have never had a failure with it. 



We wish to impress upon all the neccessity of using 



Cakes. 



RICH TEA CAKE. 

Mrs. J. H. Foster. 

Three-fourths pound of butter, one and 
one-fourth pound sugar, six eggs, one tea- 
spoon vinegar, one teaspoon soda, flour 
enough to roll. Stir the butter and sugar ta 
a cream, add beaten eggs, stir together, then 
add vinegar and soda, then flour; roll thin 
and cut with a cake cutter. 

BUTTER-MILK CAKE. 

Mrs. J. B. Lamber. 

Two cups of sugar, one-half cup of butter, 
two cups of new butter-milk, four cups of 
flour, one teaspoon of soda, very full, two 
cups of raisins, spices to your taste. 

HARRISON CAKE. 

Mrs. Win. Floyd, St. Joseph, Mo. 

Two cups of sugar, one cup of molasses, 
one cup of milk, one cup of butter, one 
pound of raisins, three eggs, two teaspoons 
of baking powder, and spices of all kinds. 

BREAD CAKE, OR FRENCH LOAF. 

Mrs. A. Lake. 

Three cups of bread sponge, two cups of 
white sugar, one cup butter, three eggs, one 
nutmeg, one teaspoon soda; rub butter, sugar 



Richards' Queen in making biscuit, cakes, bread or rolls. 



134 Kansas Home Cook-Book. 

and eggs together, arid lastly add sponge 
and fruit ; add enough flour to make as stiff as 
common cake. 

SNAILS HOUSE CAKE. 

Mrs. Dr. Westerborg, Moeller. 

One and one-half pounds flour, one pound 
sugar, three fourths pound butter, eight eggs, 
three tablespoons good yeast, half pound of 
raisins, half pound currants, sweet almonds, 
citron. Take half of flour, half of butter, the 
eggs; mix well together, add the yeast; after 
it has risen, add remainder of flour and roll 
out and cut into two inch strips; butter these 
strips; then lay on them the fruit and sugar 
and roll each strip separately; lay close to- 
gether in pans on flat sides; raise again, then 
bake quickly in hot oven. 

BRIDES' CAKE. 

Mrs. Hunting. 

One cup of butter, two of sugar, two and 
one-half of sifted flour, juice or grated peel of 
one lemon, one teaspoon of cream tartar, one- 
half teaspoon of soda, (both rubbed into the 
flour), half cup of sweet milk, the whites of 
eight eggs beaten to a froth; rub the butter 
and sugar to a cream, then add the lemon, 
then the flour, then the milk, and lastly the 
eggs.. 



The excellence of the above receipts can only be realized by 



Cakes. 



135 



BRIDES 1 CAKE, 

Mrs. J. A. Bulien. 

Whites of sixteen eggs, one pound sugar, 
twelve ounces flour, eight ounces butter; mix 
sugar and butter well together, beat the egg 
and add with the flour; flavor with lemon. 
This cake may be made at the same time 
with fruit cake, and then reserve some of it 
and drop two teaspoons of the fruit cake into 
a cake pan and one teaspoon of the brides' 
cake; it make a very excellent and a very 
pretty looking cake to slice. 

SAND CAKES. 

Mrs. F. E. Hunt. 

Half pound of butter, half pound of sugar, 
whites of two eggs, enough flour to roil out; 
blanch two pounds of almonds and put them 
on the top of cakes; mix some sugar aftd 
cinnamon together in a dredging box and 
just before taking out of the oven shake some 
on the top of them; put them back to brown. 

SAND TARTS, (VERY RICH.) 

Mrs. N. C. McFarlane, Topeka. 

One pound flour, one of sugar, three-fourths 
pound of butter, the yolks of two and white 
of one egg; cream the butter and sugar, add 
the eggs, then the flour, making a rich, soft 



Using Richards' Qneen, it makes biscuit delicate and light. 



136 Kansas Home Cook-Book. 

dough; roll very thin and cut; moisten over 
the top with the remaining white, cover with 
fine white sugar and cinnamon mixed; have 
ready one-half pound blanched almonds, split- 
the kernels and lay one or two pieces on 
the top of each cake; bake in a quick oven;, 
they will be quite soft at first and should be 
laid in a sieve to cool. They are difficult to 
make in the summer, but are a delicious cake 
with coffee. 

SPICE CAKE. 

Mrs. M. E. Hall. 

One cup butter, two cups sugar, one cup 
molasses, four cups flour, six eggs, one table- 
spoon cinnamon, one tablespoon cloves, one 
tablespoon allspice, one tablespoon ginger, 
half of a nutmeg, one cup sour miik, one tea- 
spoon soda, one pound raisins. 

SPICE CAKE. 

Mrs. J. B. SutlirY. Lawrence. 

One cup butter, two cups brown sugar, one- 
cup molasses, one cup sour milk, five cups 
flour, yolks of eight eggs and one whole egg, 
cinnamon, allspice and cloves each one table- 
spoon. This amount of ingredients will make 
three medium sized cakes, baked in a marble- 
ized way; or for a variety of cake to be made 
at once for an evening company at tea, make 



All of our leading Hotels of Kansas are now using 



Cakes. 



137 



in this way each cake, then bake one a white 
cake, one a spice cake (or breakfast cake), and 
take the rest of each kind and bake in a rnar- 
bleized cake. In this way you have three 
beautiful cakes with less trouble than when 
made separately. After baking, frost each 
cake. 

MINNIE'S DELIGHT. 

Mrs. M. S. Beers, Rossville. 

One pound flour, one pound sugar, half 
pound butter, six eggs, one cup sweet milk, 
three teaspoons baking powder; bake like jelly 
cake, and spread between the cakes a frosting 
made of the whites of four eggs, made thick 
with sifted pulverized sugar, flavored with 
lemon or chocolate; either are most excellent 

LEMON PASTE CAKE. 

Mrs. Alvin Woodworth. 

Two cups sugar, three-fourths of a cup of 
butter, three-fourths of a cup of sweet milk, 
three eggs, three cups flour, two teaspoons 
yeast powder. 

LEMON PASTE. 

One cup sugar, three-fourths of a cup of 
water, one lemon. Dissolve sugar in water, 
then throw in grated lemon and let it come 
to a boil, and put in two tablespoons of corn 



Richards 1 Queen Baking Powder makes Biscuit very light, 
10 



138 Kansas Home Cook-Book. 



starch mixed with a little cold water; then 
let it boil until of the consistency of jelly. 
Bake the cake in layers, and put the paste 
between. 

ORANGE CAKE. 

Mrs. Sam. Black. 

Yolks of five and whites of four eggs, a 
piece of butter the size of a walnut, two cups 
sugar, one of milk, juice and rind of one 
orange, three cups flour, two teaspoons bak- 
ing powder, 

FOR THE MIDDLE. 

White of one egg beaten to a stiff froth, 
juice and rind of one lemon, add powdered 
sugar, and bake in separate layers, as for jelly 
cake. 

BUCKEYE CAKE. 

Mrs. T. L. Bayless, Binghampton, New York. 

One cup butter, three cups sugar, six eggs, 
one cup sweet milk, four cups flour, one and 
a half teaspoons yeast powder; bake in four 
or six round pans. For spreading between 
the cakes make a jelly of the grated rind and 
juice of a lemon with a cup of sugar and one 
egg; stir thick as jelly and spread between 
cakes. Oranges may be used. 



The excellence, of the above recipes can only be realized by 



COOKIES. 



Mrs. Spencer and Mrs. O. B. Gunn. 

One cup butter, three eggs, two cups sugar, 
two teaspoons baking powder dissolved in 
two tablespoons of milk ; flour to make a 
stiff paste. Flavor to taste. 

COOKIES. 

Mrs. K. A. Warner. 

Four eggs, one cup butter, two cups sugar, 
one teaspoon soda, one half cup sour milk. 

GINGER COOKIES. 

Mrs. R. J. Brown. 

One cup of sugar, one cup of molasses, 
one tablespoon of butter, one tablespoon of 
ginger, one tablespoon of cinnamon, one tea- 
spoon of soda, dissolved in three tablespoons 
of hot water ; roll thin, and bake quickly. 



Using Richards' Queen; it makes Biscuit delicate and light 



140 Kansas Home Cook-Book. 

COOKIES — NICE. 

Mrs. Sidney Smith. 

Two cups sugar, one teaspoon soda, three- 
fourths cup butter, one-half cup milk ; season 
to taste. 

GINGER COOKIES. 

E. Cracklin, Lawrence, Kansas. 

One teacup of sugar, one of molasses, one 
of butter, one egg, one tablespoon of ginger, 
one of vinegar, one teaspoon of soda, dis- 
solved in one third of a cup of milk or wa- 
ter. Flour to roll very thin. 

SPONGE CAKE ROLL. 

M. Belle Weaver, 

Four eggs, one coffee cup of sugar, one of 
flour (heaped up), two teaspoons bading pow- 
der. Beat the yolks and whites of the eggs 
separately; sift both the sugar and flour; add 
a tablespoon of sweet milk to the sugar be- 
fore beating in the eggs; stir well. Bake in 
a long, narrow, shallow pan; while warm 
spread with jelly or icing, and roll. Flavor 
to taste. 

ROLL JELLY CAKE. 

Mrs. Has Clark. 

Three eggs, one cup of sugar, one cup of 
flour, one teaspoon baking powder; if too 



You can only realize the excellence of the above recipes by 



Cookies. 



141 



thick, thin with sweet milk ; bake in dripping 
pan; when hot, spread with jelly and roll. 

JELLY CAKE. 

Mrs. F. 

Two cups of sugar, two eggs, two tea- 
spoons of cream tartar, one of soda, three 
cups of flour, one cup of butter, one cup of 
sweet milk. Flavor to taste. 

JELLY CAKE. 

Mrs. G. H. Embry, Ottawa. 

Three eggs, one and one half cups of su- 
gar, beat together; one cup of sweet cream, 
one and one half teaspoons of yeast pow T der, 
mixed in two cups of flour; the dough wants 
to be about the consistence of batter cakes : 
flavor with lemon. Four tablespoons is plenty 
to put on a tin. Bake immediately in mod- 
erate oven. This makes about six layers. 
Any kind of jelly will do. 

RIBBON CAKE. 

Carrie K. Lum. 

One and one half cups of sugar, one half 
cup of butter, three eggs, one half cup of 
milk, one half teaspoon soda, one teaspoon 
cream tartar, two cups flour. Bake half of 
this in two layers, and to that remaining, add 



Using Richards? Queen Baking Powder and Ext. of Fruit. 



I42„ Kansas Home Cook-Book. 



one half cup molasses, one cup flour, and a. 
little soda. Fruit and spice to taste. Put 
together with jelly, the dark in the middle, 
and the white each side. 

GINGER COOKIES. 

Mrs. J. S. Wright, Blue Rapids. 

Two teacups good molasses, one teacup 
lard and one of warm water, one tablespoon 
of ginger, one teaspoon (heaping) of soda,, 
and salt. 

THEO'S COOKIES. 

Two cups molasses, two teaspoons soda, 
one cup of butter, one egg, and roll very soft. 

GINGER SNAPS. 

Mrs. H. M. Simpson, Lawrence. 

One cup molasses, half cup butter and lard 
mixed, half cup sugar, half cup warm water, 
two teaspoons cream tartar, one teaspoon 
soda, one tablespoon ginger; flour to roll. 

GINGER SNAPS, 

Mrs. G. E. Jones. 

Two teacups brown sugar, one of shorten- 
ing, one of molasses; boil these together, 
then add one teaspoon yeast powder, spice 
and salt; when partly cool add enough flour 
to knead and roll out thin. In order to have 
them crisp they must be kept in an airy place, 



2s T o Biscuit so delicate as that mo.de with Pilchards' 1 Queen^ 



Cookies, 143 
LEMON SNAPS. 

Mrs. M. S. Beers, Rossville, 

One large cup sugar, two-thirds cup of 
butter, two eggs, half teaspoon of soda dis- 
solved in two teaspoons hot water, one tea- 
spoon lemon, flour to make stiff enough to 
roll thin. 

JUMBLES. 

Mrs. G. H. Embry, Ottawa. 
Tw t o eggs beat light, one cup of sugar, one 
of butter; beat all together; one cup of sour 
milk with one even teaspoon of soda in it, 
stir until it foams; half a nutmeg, flour 
enough to roll out, sugar the top before 
baking. 

COCOA NUT JUMBLES. 

Mrs. F. 

One large cocoa nut grated, whites of five 
eggs and yolks of three, and mix with lemon; 
mix grated cocoa nut with small portion of 
flour, roll lightly, cut into rings with a tum- 
bler, the edge of which is floured, and butter 
the pans, sift loaf sugar over the cakes, bake 
in quick oven ; when they begin to brown 
they are done. 

CRULLERS. 

Mrs. Jacob Barlow, Blue Rapids. 

Two cups buttermilk, one half cup butter 
or lard, three eggs, a little salt, one cup of 
sugar, one teaspoon soda, nutmeg. 



We advise the use of Richards' Queen for making biscuit 



144 Kansas Home Cook-Book. 

CRULLERS. 

Mrs. Byron Judd, Wyandotte. 

Three eggs, three tablespoons of lard or 
butter, six tablespoons of sugar, flour enough 
to roll nicely, and cook like dough nuts; cut 
in any shape desired. 

CRULLERS. 

Mrs. M. R. Weaver. 

One cup of sugar, three eggs, butter the 
size of an egg, one cup of sweet milk, two 
teaspoons of baking powder. Make into a 
soft dough, working as slightly as possible. 
Roll out and cut into shapes. Fry in hot 
lard. 

CRULLERS. 

Mrs. J. S. Wright, Blue Rapids. 

Four tablespoons melted butter, four of 
sugar, two of sweet milk, and two eggs. Mix 
very stiff. Roll thin, and iry in hot lard. 

VANITIES. 

Mrs. M. A. Burrell. 

Beat three eggs, put in a little salt, add 
flour until thick. Roil out as thin as a knife 
blade, and fry in hot lard. Serve with pow- 
dered sugar. 



We advise the use of Richards* Queen Baking Powder \ 



Cookies. 



145 



LOVE-KNOTS. 

Mrs. L. F. Mather, Wyandotte. 

Five tablespoons white sugar, three eggs, 
butter the size of a butternut, one half tea- 
spoon saleratus, dissolved in two tablespoons 
milk, flour at your discretion, roll thin, cut in 
small strips, tie in fancy knots, fry in lard. 

DOUGHNUTS. 

Mrs. E. K. Morgan. 

One cup sweet milk, one cup of sugar, one 
half cup of butter, two eggs, three cups flour, 
two spoons baking powder. Ground cinna- 
mon or spice to taste. 

GOOD RECIPE FOR DOUGHNUTS. 

Miss S. P. Ladd, Wyandotte. 

One and a half cups sugar, one and a half 
cups sour or buttermilk, two eggs, a half cup 
lard, one large teaspoon yeast powder, soda 
sufficient to sweeten the milk, flour to incor- 
porate the whole, salt to season properly, 
spice or not to suit the taste. If they are put 
away warm in a tin cake box they will keep a 
long time. 

DOUGHNUTS. 

Mrs. E. A. Griswold. 

Five cups light dough, two cups sugar, one 
cup butter, two eggs. Season. 



When in haste you wish to make light and white bread. 



146 Kansas Home Cook- Book. 

FRIED CAKES. 

Mrs. H. Bancroft, Emporia. 

Two quarts of flour, heaping full, one pint 
milk, three eggs, one coffee cup sugar, five 
tablespoons cinnamon, two teaspoons baking 
powder, very full, lard the size of a hen's egg. 
Rub the lard, sugar, cinnamon and baking 
powder thoroughly through the flour; after 
beating the eggs well, mix with the milk and 
pour into the flour; mix thoroughly, and roll 
out into sheets half an inch thick; cut into 
any shape, and fry in he t lard. 

DOUGHNUTS. 

Mrs. Keith, White Cloud. 

One pint sour milk or buttermilk, one half 
teaspoon soda, two cups sugar. Do not make 
the dough stiff. Flavor with nutmeg. 

NICE DOUGHNUTS. 

One quart flour, two teaspoons baking 
powder, one egg, one cup sugar, tablespoon 
of butter ; mix with sweet milk or water, a 
little salt. 

GRAHAM NUT CAKES. 

Mrs. J. P. Root, Wyandotte. 

One teacup sugar, one teacup sweet milk, 
one teaspoon soda, with flour stiff enough to 



We wish to impress upon all the necessity of using 



Cookies. 



147 



roll. Cut with a round cookie cutter, with a 
hole in the center of the cake. Palatable and 
wholesome. 

GINGER POUND CAKE. 

Mrs. T. Fenlon. 

Half-pound butter, quarter-pound brown 
sugar, six eggs, two teaspoons cinnamon, two 
tablespoons ginger, one pint New Orleans 
molasses, half cup sweet milk, half a nutmegs 
one tablespoon soda, beaten into the molasses 
until light, one pound flour. Beat butter, 
sugar and spice until creamed, then add the 
molasses; beat eggs very light, and add alter- 
nately with the milk and flour; butter and 
paper square pans and bake in a moderately 
heated oven. 

HARD GINGERBREAD. 

Mrs. Denison, Wyandotte. 

One cup sugar, piece of butter, the size of 
an egg, half cup sweet milk, half teaspoon 
soda, heaping teaspoon ginger; just flour 
enough to roll well ; roll thin; cut in squares,, 
bake in a quick oven. 

GINGER BREAD. 

Mrs. Nerval Marchand, Caddo, Ind. Ter. 

One cup of molasses, one and a half of 
milk, one-third of melted butter, one egg, 



Richards' Queen in making biscuits, cakes, bread or rolls. 



148 Kansas Home Cook-Book. 



one teaspoon of salt, one tablespoon of gin- 
ger, three cups of flour, one and a half tea- 
spoons of baking powder. 

GINGER BREAD. 

Mrs. L. G. Terry. 

One cup molasses, one egg, one cup warm 
water, one cup of sugar, two-thirds cup of 
butter; make a thick batter; one tablespoon 
ginger, one teaspoon soda. 

SOFT GINGER CAKE. 

Mrs. Bailey, Kansas City. . 

Two cups molasses, one of brown sugar, 
one of butter, four of flour, one teaspoon 
soda dissolved in half a cup of sour milk, 
three tablespoons ginger, three eggs. 

DROP GINGER CAKE. 

Mrs. I. E. Eaton. 

Half a pound of butter, six eggs, one 
quart of molasses, one cup of sugar, three 
tablespoons of soda, three tablespoons of 
ginger, three tablespoons of cinnamon, one 
pint of boiling water, flour enough to make 
the batter as thick as pound cake dough. 
Drop in pans and bake in a quick oven. 



The excellence of the above recipes can only be realized by 



All human history attests 
That happiness for man — the hungry sinner — 
Since Eve ate apples, must depend on dinner! 

[Byron. 



RICH PUFF PASTE. 

Mrs. Catlin. 

Allow one pound of shortening to a heap- 
ing quart of flour, viz: half a pound of but- 
ter and half a pound of lard; season with a 
teaspoon of salt; mix half the flour with a 
quarter of the shortening, and enough cold 
water (let it be ice water in summer) to make 
it just stiff enough to bear rolling out with a 
well floured rolling-pin, and with a knife cover 
the dough with bits of butter and lard alter- 
nately; then with a dredge box sprinkle thick- 
ly with flour; double over and roll out 
Again stud the dough with bits of butter and 
lard, sprinkle with flour, etc., until the propor- 
tions allowed of all are exhausted. A low 
temperature is best suited for success in the 
art of pastry-making. Good pastry should be 
white, light and flaky, which result can only 
be secured by a careful attention to each step 



Using B.icnards' Queen; it makes biscuit delicate and light. 



150 Kansas Home Co ok- Bo ok. 



of the process, by light handling, and baking 
in a moderately heated oven. The rolling 
out should be repeated seven times, if the 
paste is wished very nice. 

RICH PIE CRUST. 

Mrs. John C. Douglass. 

Four cups flour, two cups shortening (one 
of butter and one of lard), one cup water, 
Put all into a tray, and chop till ready to roll. 

RICH PASTRY. 

Mrs. Byron Judd, Wyandotte. 

One tablespoon of sugar, the white of one 
egg, and a cup of lard, beaten together until 
creamy; one or two tablespoons ice water, a 
half teaspoon baking powder, and flour 
enough to roll. The above is specially suit- 
able for tart crusts. 

PIE CRUST. 

Mrs. Dr. Grafton, Wyandotte, and others. 

For each pie take medium-sized teacup of 
sifted flour, one heaping tablespoon lard, and 
about a quarter of a teaspoon salt; mix the 
lard but slightly through the flour, and use 
the coldest water to be had. 

Much depends upon the manner of mixing 
pie crust. Put it together with as little knead- 
ing as possible, and do not have it too stiff or 
too wet. A more delicate taste is given by 



All of our leading Hotels of Kansas are now using 



Pies. 



having the shortening half butter. Bear on 
but lightly while rolling it. Marble is said 
to be the best to roll it on. 

SUET PASTE. 

Mrs. Nelles. 

One-third suet, two-thirds flour, a little salt; 
mix pretty stiff with cold water. Very nice 
for apple or fruit dumplings. 

MINCE MEAT. 

Mrs. T. L. Johnson. 

A beef's heart boiled, a half pound beef 
suet chopped fine, three pounds minced ap- 
ples, two pounds raisins seeded and partly 
chopped, two pounds currants, a quarter of a 
pound citron, four nutmegs, a tablespoon each 
of cloves and cinnamon, the gravy in which 
the heart was boiled and sweet cider to taste. 
Mix the ingredients, and boil well together; 
then seal up in glass quart jars, and it will 
keep a year. 

MINCE PIE. 

Mrs. Catlin. 

To six pounds meat, one peck apples, eight 
pounds raisins, four tablespoons cinnamon, 
two of cloves, and two of allspice, six nutmegs, 
one and a half pints cider; sweeten and salt 
to taste. 



Richards' Queen Baking Powder; it makes biscuit light. 



Kansas Home Cook-Book. 



MINCE PIES. 

M. Morrow, Lawrence. 

Four pounds meat boiled and chopped very- 
fine, nine pounds chopped apples, five pounds 
sugar, one quart cider, one quart molasses;: 
mix the cider and molasses together, add five 
teaspoons ground cloves, ten teaspoons cin- 
namon, five teaspoons mace, one teaspoon of 
black pepper, the liquor in which the meat 
was boiled; mix all together, and boil until 
the apples are thoroughly cooked. When 
making into pies, add raisins and a little sour- 
cider or vinegar to suit the taste; also, small 
pieces of butter. 

MINCE PIES. 

Mrs. T. A. Cutts. 

Take two and a half pounds meat boiled 
and chopped, seven pounds chopped apple, 
if mild, half pound suet, one pound currants, 
one pound raisins, three pints of cider, one 
pound sugar, four teaspoons salt, two and a 
half tablespoons cinnamon, two tablespoons 
cloves, two tablespoons mace, one nutmeg. 
Add the liquor the meat was boiled in, well 
strained. Mix the above thoroughly, and 
scald in porcelain kettle, covering tightly for 
winter use. Add raisins and cider, or water 
if the pies need. 



We advise you to use Richards' Queen Baking Powder 



Pies, 153 
MINCE MEAT — SPLENDID. 

Mrs. A. R. Phillips. 

Two beef tongues, two pounds of beef, one 
pound of beef suet, four nutmegs, two ounces 
of cinnamon, one ounce of mace, one table- 
spoon powdered cloves, three pounds of cur- 
rants, three pounds of raisins, one pound of 
citron, the grated rind and juice of three 
lemons, two pounds of sugar, three pints of 
cider, one pint of liquor in which the meat 
is boiled. 

MOCK MINCE PIES. 

Mrs. H. A. Gardner. 

Three crackers rolled fine, three eggs well 
beaten, one cup butter, one cup brown sugar, 
one cup molasses, one teaspoon all kinds of 
spices, one cup raisins, chopped a little, one 
third cup vinegar, two thirds cup cider, 
Add if you like citron and currants. This is 
sufficient for three pies. 

MOCK MINCE PIE. 

Mrs. M. A. Da Lee, Lawrence. 

One cup cracker crumbs, soaked in one 
cup water, one cup vinegar, one cup sugar, 
one cup molasses, one cup raisins, stoned, one 
cup currants, one teaspoon cloves, one tea- 
spoon cinnamon, one half nutmeg will make 
three pies. 



In the above recipes, ij you wish to realize their excellence* 
11 



154 Kansas Home Cook Book. 

MOCK MINCE PIES. 

Mrs. L. A. Lord. 

Two eggs, two crackers, one half cup vine- 
gar, one teaspoon all kinds of spice, one cup 
sugar, one cup molasses, one cup hot water, 
currants and raisins. 

GRATED APPLE PIE. 

Mrs. M. A. Da Lee. 

Three grated apples, two eggs, one lemon 
grated, sugar to taste, and milk or water to 
the consistence of squash pie. 

APPLE CUSTARD, OR MARLBORO 
PIE. 

Mrs. T. A. Cutis, Mrs. W. C. L. and others. 

Take juicy, tart apples, stew and rub 
through a cullender; to one pint of apples 
add three eggs well beaten, one tablespoon 
of butter, one-half or less of nutmeg, sugar to 
taste. Line pie plate with good pastry, fill 
full of the above custard and bake well on 
the bottom. 

CREAM PIE. 

Mrs. N. C. McFarland, Topeka. 

Half cup of butter, two of sugar creamed 
together, one of cream or milk, four eggs; 
beat the yolks thoroughly, add to the butter 



Use Richards' Queen Baking Powder in place of Cream Tar- 



Pies. 



155 



and sugar, then the cream, flavor with van- 
illa, last of all stir in the whites beaten to a 
froth. 

CREAM PIE. 

Mrs. S. E. Bartlett, Wyandotte. 

Three eggs, one cup sugar, two of flour, 
one-third cup of water, one teaspoon of bak- 
ing powder ; beat the whites and yolks sep- 
arate, then mix all together and bake in 
rather a quick oven in two tin pie plates. 
Any essence you please. For the cream 
take the yolks of two eggs, a coffee cup of 
milk, half a cup of sugar, and a large spoon 
of flour; mix and cook in a tin basin set in 
a kettle of boiling water, stir until it thick- 
ens, then with a thin bladed knife split the 
loaves of cake, put half the cream on the 
lower part of each, put on the top; beat the 
whites of the tw r o eggs to a stiff froth, put in 
a little sugar, lay it lightly on top, and brown 
slightly in the oven. 

CREAM PIE. 

Mrs. J. N. Lee. 

One cup sugar, one and one-half of flour, 
three eggs, two tablespoons sweet milk, one 
teaspoon cream tartar, half a teaspoon of 
soda; bake in jelly cake pans if you have 
them, if not, in pie pans. For the cream: 



tar and Soda, Sour Milk and Soda, or other Baking Powder, 



156 Kansas Home Cook-Book. 



one pint boiling milk, half cup of sugar, half 
cup of flour, two eggs; stir together the flour 
and sugar, then add the eggs, beat well and 
stir gradually into the boiling milk and al- 
low to continue boiling two or three minutes, 
stirring constantly; remove and flavor with 
a teaspoon of vanilla or lemon essence, and 
spread between the cakes. 

CREAM PIE. 

Mrs. E. M. Donovan, St. Joseph, Mo. 

Six eggs, two cups sugar, two cups flour,, 
one teaspoon yeast powder rubbed in the 
flour; bake in thin cakes; when cold split 
them and spread the cream between them. 
This quantity makes three pies. 

CREAM FOR THE PIE. 

One pint of milk, one cup sugar, twc eggs, 
half cup flour. Beat eggs, sugar and flour 
together, and pour into the milk when boil- 
ing. Season with with vanilla or lemon. 

CREAM PIE. 

Mrs. G. E. Jones. 

Half cup sweet milk, one cup sugar, twa 
eggs, butter the size of an egg, one and a 
half teaspoons yeast powder, two scant tea- 
cups flour, salt. This makes two loaves. 

CORN STARCH FOR THE ABOVE. 

Three even tablespoons corn starch, three 



All leading Hotels in Kansas are using Richards' Queen* 



Pies, 



157 



large tablespoons sugar, one pint milk, butter 
the size of an egg, salt, vanilla Split the 
loaves while warm; add the custard when all 
are cold. Frost the top with the whites of 
two eggs and sugar; then brown in the oven. 

CUSTARD PIE. 

Mrs. Norval Marchand, Caddo, Indian Ter. 

One pint milk, three eggs well beaten, half 
cup sugar, one teaspoon vanilla. Line your 
plate with pastry, pour in the custard and 
bake immediately. 

CUSTARD PIES WITHOUT MILK. 

Mrs. C. H. Crane, Osawattomie. 

Beat together four eggs, four large spoons 
sugar, one small spoon flour, one of butter, a 
pinch of salt; flavor to taste. Add boiling 
water enough to fill a large sized pie pan; 
bake immediately in one crust. 

CHESS PIES. 

Mrs, N. Word en, St. Joseph, Mo. 

The yolks of seven eggs, two cups pow- 
dered white sugar, one cup butter, one-fourth 
teaspoon of ex. bitter almond. Frost with the 
w hites of seven eggs, one cup sugar, and half 
teaspoon of ex. lemon. Stir the butter and 
sugar to a cream, then add the yolks well 
beaten; flavor; then beat all together thor- 



Baking Powder, as articles made with this are very delicate 



158 Kansas Home Cook- Book, 

oughly, and spread over the pastry and bake* 
When done, cool a few seconds, then spread 
over the frosting and set in and brown slight- 
ly. This quantity is for three pies. 

COCOANUT PIE. 

Mrs. H. A. Gardner. 

Grate one cocoanut, four eggs, two cups 

sugar, one-half cup of butter, enough milk 

for two pies; mix sugar and butter to a 
cream ; add the other ingredients. 

COCOANUT PIE. 

Mrs. J. C. Horton, Lawrence. 

One cocoanut, (two pies,) four eggs well 
beaten, one coffee cup of sugar, two cups of 
milk. 

COCOANUT PIE. 

Mrs. C. H. Crane, Osawattomie. 

To a common custard, add one and a half 
cups grated cocoanut. 

COCOANUT PIE. 

Cut off the brown part, grate the white and 
mix with milk, and set on the fire, and boil 
slowly ten minutes. To a pound of grated 
cocoanut, allow a quart of milk, eight eggs, 
four tablespoons sugar, a small cracker 
pounded fine, two spoons melted butter, one 
nutmeg; the eggs and sugar should be beaten 



When you have Company, and wish elegant Cake, use 



Pies. 



159 



together to a froth. Put them into the milk 
and cocoanut; (which must first cook) ; add 
cracker and nutmeg; bake as soon as put in 
pie pans. 

LEMON PIE. 

Mrs. Helen M. Dwight, Quincy, Ills. 

One cup sugar, one -half cup butter, two- 
thirds cup sweet cream or milk ; five eggs, 
beat the butter, sugar and yolks of eggs to- 
gether until light; then add the juice and 
grated rind of two large or three small lemons; 
then stir in ' the milk — lastly the beaten 
whites ; bake in a rich crust same as custard 
pie. 

The above sufficient for two pies. Partic- 
ularly nice — we think too rich for a dyspep- 
tic woman. 

k LEMON PIE. 

Mrs. Has Clark, Fort Scott. 

One lemon, four eggs, one cup of sugar, 
one of sweet milk ; grate the outside of the 
lemon to the inside coating, add to that the 
yolks of the eggs, beat awhile, then add the 
sugar, then beat thoroughly, then squeeze 
the juice of the lemon in; when ready to 
put into the paste, add one tablespoon of 
corn starch, and one cup of sweet milk; when 
baked cover with a frosting made of the 
whites of four eggs. 



Richards' Queen, as it mokes Cake very Delicate and Light, 



l6o Kansas Home Cook-Book. 



LEMON PIE. 

Mrs. A. Graff, Fort Scott. 

Grate the peel of one lemon to the white 
lining, with this mix the yolks of four eggs, 
one cup of sugar, one heaping teaspoon of 
corn starch, beat thoroughly ; when ready to 
put inside of past, add one cup of sweet 
milk; after taking from the oven, add frosting 
made from the whites of four eggs. 

MY LEMON PIE. 

M. Kingman, Topeka. . 

Stir two tablespoons corn meal, wet in cold 
water, into one pint of boiling water, let it boil 
slowly ten minutes, stirring occasionally; 
when done, set it off and stir into the gruel 
one teacup sugar, and two large tablespoons 
of butter, beat three eggs separately, and 
when the mixture is cool, stir them in with 
the juice and grated rind of one lemon. By 
substituting spices and a few spoons of mo- 
lasses, and a small quantity of ginger, you 
have a mock pumpkin pie which is quite pal- 
atable. Bake until they puff up. This amount 
will make two good sized pies. 

LEMON PIE. 

Mrs. C. S. Duncan, Lawrence. 

One apple chopped fine, one egg, one lemon, 
one cup sugar, half cup water. 



Use Richards 1 Queen Baking Powder ; it makes biscuit light 



Pies. 



161 



LEMON PIE. 

Mrs. J. Stout, Wyandotte. 

Juice and grated rind of one lemon, one 
-cup sugar, two eggs, one cracker, one half 
cup milk. 

LEMON PIE. 

Katie S. Morrow, Lawrence, Kansas. 

Grate the rind of one lemon, add the juice, 
two cups of water, one cup of sugar, yolks 
of two eggs, one half cup 'flour ; boil until 
the flour is cooked, then pour into a pie tin 
lined with paste, and bake. Take the two 
whites that were left, beat to a froth, add a 
little sugar, and spread over the top of the 
pie when baked. Put back into the oven 
until the frosting is slightly browned. 

LEMON PIE. 

Mrs. L. T. S. 

One cup of water, one cup of sugar, one 
lemon, six small crackers, rolled, three eggs. 

LEMON TART FILLING. 

Mrs. A. J. Angell. 

Two lemons, two cups sugar, three eggs, 
butter the size of an egg, grate the rind of 
lemons, chop the pulp very fine, beat the 
eggs, then add sugar and lemon ; mix well, 
cook slightly, stirring all the time. Can be 
kept some time in cool weather. 



1 62 Kansas Home Cook-Book. 



LEMON TART FILLING. 

Mrs. S. Hastings. 

To one lemon, the grated rind, pulp and 
juice, add one cup of white sugar, four eggs r 
one tablespoon of butter; beat all together, 
put in tin pail and place in boiling water, stir 
five minutes, put in tarts. 

A nice dish of tarts for the tea table can be 
made of scraps of pie crust, that are often 
wasted : Roll out thin, cut with a small bis- 
cuit cutter, bake, arrange on a plate, and 
place a teaspoon of jelly on each one just be- 
fore tea time, 

LEMON PIE. 

Mrs. M. A. Burrell. 

One lemon, coffee cup of sugar, two table- 
spoons of corn starch, add a little water, mix 
well together, make rich paste. 

$S PIE. 

The yolks of four eggs beaten, with seven 
tablespoons white sugar, one lemon grated 
and the juice; mix all together, make the 
crust as for other pies ; when done, beat the 
whites with one tablespoon of sugar, lay over 
the pie, return it to oven till the pie becomes 
a light brown. 

WASHINGTON PIE. 

Mrs. I. E. Cushman. 

Three eggs, two cups flour, one of sugar, 



Pies. 



one teaspoon cream tartar, half teaspoon soda 
dissolved in two tablespoons milk, two table- 
spoons butter. Bake. Cream for inside: 
One egg, half cup of sugar, one-third cup of 
flour, half pint of milk; stir the ingredients 
together and set the dish into a kettle of 
boiling water, and let it remain until consist- 
ency of custard, stirring all the time. 

CREAM PUFFS. 

Carrie K. Lum. 

For shells: One pint boiling water, melt in 
it one-fourth pound of butter and one-fourth 
pound of lard — stir. While boiling put in 
three-fourths of a pound of flour; boil until a 
thick paste; when cool add ten eggs and a 
little salt, drop on a buttered tin and bake 
twenty-five minutes. When cool open and 
fill with cream, 

CREAM FOR PUFFS ! 

One quart of milk, four eggs, three-fourths 
of a pound of sugar, four tablespoons of corn 
starch, extract of vanilla to taste. If made, 
right, they are very good. 

CRACKER PIE. 

Mrs. M. B. Smith, Hutchinson. 

Three soda crackers broken fine, two tea- 
cups boiling water, one teaspoon tartaric acid, 
one heaping cup of sugar, a small lump of 
butter, season with nutmeg or any spice you 



164 Kansas Home Cook-Book. 



choose. This will make two dinner pies of 
ordinary size. Paste, the same as for apple 
pie. 

TART PIES. 

Mrs. G. E. Jones. 

For two pies, use three-fourths cup of mo- 
lasses, one of brown sugar, one of hot water, 
half one of vinegar, half one of butter, two 
soda or three butter crackers rolled, spice and 
salt; boil these together, then add two eggs 
and two tablespoons flour smoothly rubbed. 

RHUBARB PIE. 

Mrs. J. H. Foster. 

Stew your rhubarb and strain through a 
sieve, sweeten to taste, and add one beaten 
egg for each pie. No upper crust. 

SUGAR PIE. 

Mrs. J. H. Foster. 

Line a pie pan with paste ; take a piece of 
butter not quite as large as an egg, cut into 
small pieces and lay on the paste; sprinkle 
over this about three-fourths of a cup of 
sugar, take two small tablespoons of flour, 
strew over the sugar and mix in well; pour 
over this sufficient water so that when the 
mixed flour and sugar is thoroughly wet, 
(not dissolved), there will still remain a little 
water not absorbed, say about two or three 



i6 5 



tablespoons; grate nutmeg- over this and 
bake. Though apparently simple, this makes 
an excellent pie, always dearly loved by 
children, and is easily made when fruits are 
scarce. 

PEACH PIE. 

Fanny. 

Fill a pudding dish with pared peaches,, 
stones left in, sweeten to taste, add a very 
little water and cover with a puff paste. De- 
licious. 

SILVER PIE. 

Mrs. R. B. McKim, Lawrence. 

One large potato grated, one lemon, one 
egg, one cup of sugar, one of water, the 
whites of three eggs, one cup of sugar for the 
top. 

SWEET POTATO PIE. 

Mrs. S. A. Cobb, Wyandotte. 

One pound mealy sweet potatoes, (fine yel- 
low ones best), half cup of butter, three- 
fourths cup of white sugar, one tablespoon 
cinnamon, one teaspoon nutmeg, four eggs, 
(whites and yolks beaten separately), one 
lemon, juice and rind. Parboil the potatoes 
and grate when cold ; cream the butter and 
sugar; add the yolks, spice and lemon; beat 
the potatoes in by degrees till all is light, and 
stir in the whites. Bake in dishes lined with 
good paste, cover with the whites of two 
eggs and two tablespoons of sugar beaten to a 
froth. 



1 66 Kansas Home Cook-Book. 

SWEET POTATO PIE. 

S. H. Coffin. 

Steam or boil six potatoes until done, pare 
them and slice; make paste as for any other 
pies, and put one layer of slices on crust; add 
butter and two spoons of sugar, spice or nut- 
meg if desired; put on another layer of slices, 
add butter and sugar as before; put top crust 
on, fill with water, taking care to have edges 
well pressed together to prevent escape of 
juices; bake in quick oven. 

IRISH POTATO PIE. 

Mrs. Gephart, Grasshopper. 

One pound sugar, eight eggs, beaten to- 
gether, one-half pound butter; cook your 
potato thoroughly, press through a cullender, 
add three pints milk, two nutmegs, two sticks 
of cinnamon, peel of one lemon; prepared as 
for lemon pie. This makes nine pies. 

SQUASH PIE. 

Mrs. G. D. Farr. 

Eight eggs, one quart of milk, one pint of 
cooked squash, sugar to taste, also spice, 
one half cup of butter. 

RAISIN PIE. 

Mrs. Garrett. 

One pound of raisins seeded and chopped 
fine, one-half pound of white sugar, one 
lemon ; boil the lemon peel in one pint of 



Pies. 167 

water till tender, then skim it out ; pour the 
same water over the raisins; grate the lemon, 
and add ; bake with an upper crust. 

PUMPKIN PIE. 

Mrs. T. L. Johnson. 

Three-fourths of a cup of white sugar, half- 
cup of milk, two eggs, two or three spoons 
of stewed pumpkin. Mix well together the 
sugar, yolks of eggs, and pumpkin ; then the 
whites of eggs beaten stiff, lastly the milk. 
Flavor with cinnamon, nutmeg or ginger. 

FRESH CHERRY PIE. 

Mrs. M. Hunt. 

Stone two quarts of ripe, fresh cherries, 
sweeten them and add a little flour : line a 
deep pudding dish with paste, pour in the 
cherries, cover and bake. 

POTATO CUSTARD. 

Mrs. Garreit. 

One pint of potatoes, cooked and mashed 
very smoothly, and then add: one cup of 
sweet butter, one of milk, four eggs well 
beaten; flavor to taste. This quantity will 
make two pies. 

CHERRY COBBLER. 

Mrs. M. Kingman, Topeka. 

To one pint of flour, rub in one teaspoon 
of baking powder, and one tablespoon heap- 



1 68 Kansas Home Cook Book. 



frig full of butter, and half teaspoon salt; mix: 
with cold water to the consistency of biscuit 
dough; roll out a long piece, and line the 
sides of your pan, which should be three 
inches deep. Have your cherries stewed and 
hot; pour into the pan, filling it about half" 
full; have plenty of juice. Roll out a round 
piece of dough, and cover the top a quarter 
of an inch thick ; cut gashes for the escape 
of the juice, and bake quickly. 



puddings. 



" lie criticised your wine, and analyzed your meat, 
Yet on plain pudding deigned at home to eat. 

— Pope. 

*' We'll have flesh for holidays, fish for fasting days, and/ 
moreo'er puddings and flap-jacks." 

— Shakspeare. 



PLUM PUDDING. 

Mrs. Allen. 

One and one-half pounds stoned raisins 
chopped fine, one and one-half pounds cur- 
rants washed and dried, quarter pound of 
citron cut fine, one and one-half pounds of" 
beef suet chopped fine, ten eggs well beaten^ 



Puddings. 169 

three pints of milk, one teaspoon of soda, 
one of salt, one pound of soda crackers beat 
fine. Mix your eggs and milk, then a large 
share of the crackers, then the suet, raisins, 
currants, citron, salt and soda. If the mix- 
ture is not thick enough from the swelling 
of the crackers, add a little at a time until it 
is as thick as stiff hominy; have your bag 
well scalded in boiling water, floured thickly, 
and laid in a large pan ; put in the mixture, 
then gather the bag tightly and tie with a 
strong string; you need not allow much room 
for the pudding to swell; put in a pot of boil- 
ing water and boil two and one-half hours; it 
is a good plan to put an old plate in the bot- 
tom of the pot. Use a sauce of water, butter 
and sugar, with nutmeg; rub a teaspoon of 
arrow-root or flour in the sugar. 

PLUM PUDDING. 

Mrs. Garrett. 

One cup of beef suet chopped very fine, one 
of sugar, one of fine bread crumbs, one of 
raisins seeded, one of currants, half one of 
citron, one of sweet milk, four eggs, two 
tablespoons of cream of tartar, one of soda, 
flour enough to make a stiff batter; steam 
two hours. 

PLUM PUDDING. 

Mrs. M. E. Whitmore. 

Two cups of suet, four cups bread crumbs, 
four eggs, one teaspoon ginger, half cup of 
12 



1 7o Kansas Home Cook-Book. 



flour, one pound raisins, one pound currants, 
mixed with one pint of milk, half cup sugar 
and spice to taste; steam four hours. 

SUET PUDDING. 

Mrs. G. A. Eddy. 

One cup of molasses, one of raisins, one of 
sour milk, four of flour, three-quarters of a 
pound of beef suet, one teaspoon of soda, two 
eggs, a little salt, one teaspoon of cinnamon; 
boil three hours. 

SAUCE FOR ABOVE. 

One pint of boiling water thickened with 
flour previously mixed with cold water, a 
liberal piece of butter, salt; sweeten and flav- 
to taste ; boil a few minutes. 

HALF-PAY PUDDING. 

Mrs. L. F. Mills. 

Four ounces each of the following ingre- 
dients: Suet, flour, currants, raisins and bread 
crumbs, two tablespoons of molasses, a half 
pint of sweet milk; all of which must be well 
mixed and boiled in a mould for three hours. 
Eat with cream sauce. 

SPICE PUDDING. 

Mrs. Mary H. Wolcott, Wyandotte. 

One cup of raisins, one of currants, one of 
suet chopped fine, one of molasses, three of 
flour, one glass sour milk with one teaspoon 



Puddings. 



171 



soda and one of cream tartar, one tablespoon 
allspice, one teaspoon cloves; put in a bag 
and tie tightly and boil four hours. Eat with 
sauce. 

SUET PUDDING. 

Mrs. Terry. 

One-half pound flour, one-half pound 
suet, two ounces sugar, one-half pound of 
currants, two beaten eggs, one cup sweet 
milk. Steam in a mould. 

BLACK PUDDING. 

Mrs. I. Young. 

One cup of molasses, one of chopped suet, 
one of raisins, one of sour milk, one teaspoon 
of soda, one of cinnamon, or any spice ; flour 
enough to make a stiff batter, grease a tin 
mould, and boil three or four hours. To be 
eaten with lemon sauce. 

BLACK PUDDING. 

Mrs. J. R. Cravens, Kansas City. 

Four eggs, one cup molasses, two-thirds 
cup brown sugar, half teaspoon soda, one 
cup flour, two table-spoons melted butter. 
Bake half an hour. 

BLACK PUDDING. 

C. S, Rogers, Grasshopper Falls. 

One cup sour milk, one of molasses, one 
of raisins, one tablespoon soda, flour enough 
to thicken; steam three hours. 



172 



Kansas Home Cook-Book. 



THE QUEEN OF PUDDINGS. 

Miss Rice, Mrs. H. M. Hoffman, Mrs. J. C. Stout, and others 

One pint fine nice bread crumbs, to one 
quart milk, one cup sugar, the yolks of four 
eggs beaten, the grated rind of a lemon 
piece of butter the size of an egg; bake until 
done, but not watery; whip the whites of the 
eggs stiff, and beat in a cup of white sugar, 
in which has been strained the juice of one 
lemon. Spread over the pudding a layer of 
jelly or any sweetmeats you may prefer. 
Pour the whites of the eggs over this, and 
replace in the oven, and bake lightly. To be 
eaten cold with cream. 

FARINA PUDDING 

Miss M. K. Boude. 

Take two ounces butter, melt it, and mix 
with three tablespoons of farina, add one and 
one-half pints of boiling milk; cook this to a 
thick mush; when cool take the yolks of five 
eggs, five tablespoons of sugar, grate the rind 
of a lemon, take the whites of five eggs,, 
beaten to a froth, mix all well together; but- 
ter a pudding dish, and flour it over, pour in 
the pudding, place it in the pan of boiling 
water ; stand it in the oven and bake one 
hour. 

SAUCE 

Yolks of two eggs, four tablespoons of 
brown sugar, cream the sugar with one-fourth 



Puddings, 



173 



pound of butter, add the eggs, and let it sim- 
mer a few minutes ; it is best to make it in a 
bowl set in hot water. 

DELICATE PUDDING. 

Mrs. Norval Marchand, Caddo, Indian Ter. 

One teacup sweet milk, one tablespoon 
flour, four tablespoons melted butter, yolks 
of five eggs; sweeten and flavor to taste; put 
on the stove to thicken, not boil. Line a 
deep dish with pastry; cover the bottom of 
the dish with preserves, jelly, or any fruit; 
pour on the mixture, and bake when thick. 
Make a frosting of the whites of the eggs 
and put on top and slightly brown. To be 
eaten cold. 

TRANSPARENT PUDDING. 

Mrs. Allen. 

Yolks of eight eggs, one pint pounded 
white sugar, half pound butter; mix like 
pound cake; flavor with lemon, and bake in 
a rich paste. It is richer with small fruit at 
the bottom of the dish, such as strawberry, 
raspberry or blackberry preserves, or citron 
thinly sliced, and the pudding poured over it. 
Stir in six teaspoons flour to prevent falling 
when done. 

FIG PUDDING. 

M. A. Burrell. 

Half pound figs chopped fine, six ounces 
bread crumbs, six ounces beef suet minced 



174 Kansas Home Cook-Book. 



fine, six ounces brown sugar, two eggs well 
beaten; put in a bowl and tie close. Boil 
four hours. 

FIG PUDDING SAUCE. 

Half cup sugar, half cup butter, two eggs; 
put in a bowl in a pan of cold water, and stir 
it until the water boils, but do not let the 
sauce boil. 

COCOANUT PUDDING. 

Mrs. W. G. Mathias. 

Cream together a quarter of a pound of 
butter, and not quite half pound sugar; add 
five eggs well beaten, and half pint of rich 
milk, together with a pint of grated cocoa- 
nut; stir the whole well together, and bake 
in puff paste. This quantity will fill two pie 
pans. Do not use the milk of the cocoanut 

COCOANUT PUDDING. 

Katie M. Hunt. 

One large cocoanut grated, four eggs, one 
cup sugar, one pint sweet milk, butter the 
size of a walnut. Bake in a paste. 

GINGER PUDDING. 

E. Cracklin, Lawrence. 

Half cup butter, half cup sugar, two eggs, 
one cup sweet milk, one teaspoon ginger, one 
of yeast powder, two and a half cups flour, 
fruit if you like; steam one hour. Eaten 
with sauce. 



Paddings. I j 5 

LEMON PUDDING. 

Mrs. H. Bancroft, Emporia. 

Two lemons grated, two cups sugar, one 
cup cream, two tablespoons butter, five eggs, 
three tablespoons arrow root. Line a deep 
dish with paste, and bake half an hour. 

SPONGE PUDDING. 

Mrs. Hunting. 

One cup sugar, one egg, one cup sweet 
milk, three cups flour, one teaspoon soda, two 
of cream tartar, half teaspoon salt. Steam 
two and a half hours, and serve with sweet- 
ened cream or pudding sauce, 

HEDGE HOG. 

Mrs. G. E. Jones. 

One cup sugar, one cup flour, three eggs, 
one heaping teaspoon yeast powder, two ta- 
blespoons hot water; bake in oval tins; ice 
them, and stick half pound blanched almonds 
on the top; pour thick boiled custard over it. 

DELMONICO'S PUDDING. 

Mrs. C. D. Lawrence, Hiawatha. 

Heat one quart of milk nearly to boiling, 
reserving a little to wet three tablespoons 
corn starch; beat up the yolks of five eggs 
with six tablespoons sugar; stir these into 
the corn starch, after being dissolved in milk; 
then add to hot milk, and boil three minutes; 



176 Kansas Home 'Cook-Book. 

then add one teaspoon vanilla. Turn this 
into a buttered dish, and bake ten minutes. 
Beat up whites, add three tablespoons white 
sugar and half teaspoon vanilla; spread on 
pudding and brown. Eat cold with cream 
sauce. 

DELICIOUS PUDDING. 

Mrs. Chapin. 

Bake sponge cake batter in square flat pans, 
so that it will be an inch thick when done. 
Let it cool, and cut it in pieces three inches 
square. Siice and butter it, and lay the pieces 
back as they were before you split them. 
Make a custard with four eggs and a quart of 
new milk ; sweeten and flavor to taste. Fla- 
vor the cake with almond, and custard with 
lemon. Lay slices in a baking dish, and pour 
in the custard, enough to just cover it. Bake 
half hour. 

BAKED BATTER PUDDING. 

Mrs. Hovey, Wyandotte. 

Three cups flour, three eggs, three cups 
sweet milk, two teaspoons baking powder, 
one half teaspoon salt, one quart ripe fruit. 
Bake about half hour. 

SUNDERLAND PUDDING. 

Mrs. D. Taylor. 

Six eggs, three tablespoons flour, salt, one 
pint milk. Beat the yolks well, and mix 
smooth with the flour; then add the milk. 



Puddings. 



177 



Lastly, whip the whites to a stiff froth. Work 
them in, and bake quickly. 

POOR MAN'S PUDDING. 

Mrs. M. E. Branham, Kansas City. 

One egg, one cup sugar, one heaping table- 
spoon butter, one half cup sweet milk, two 
cups flour, one teaspoon baking powder. Beat 
egg, sugar and butter together; add milk, 
then the flour and powder. Bake one half 
hour ; eat with sauce, made of sugar and wa- 
ter, flavored to taste. 

CABLE PUDDING. 

Mrs. H. M. Aller. 

One teacup sugar, three tablespoons melted 
butter, one cup sweet milk, yolks of two eggs, 
one pint flour, two teaspoons cream tartar, 
one teaspoon soda (or two of baking powder). 
Bake on two tins, and put sauce or jelly be- 
tween. Take the whites of two eggs and 
beat with a little sugar, and flavor and put on 
top. Eat with cream when cold. 

CREAM PUDDING. 

Mrs. A. J. Angell. 

Eight eggs, one quart milk, twelve table- 
spoons flour. 

STEAM PUDDING. 

Mrs. M. S. Beers, Rossville. 

Two cups sweet milk, one cup sweet but- 
ter, one cup sugar, one cup seedless raisins 



1^8 Kansas Home Cook-Bock. 

or currants, or citron, as is convenient, four- 
cups flour, two teaspoons baking powder, cin- 
namon or nutmeg to taste, little salt. Steam 
two hours, and you will have an excellent 
pudding. 

BOILED BATTER PUDDING. 

Airs. M. S. Beers, Rossville. 

One pint of sour milk, one pint of flour, two 
eggs, teaspoon soda, little salt : steam, or boil 
in bag, which last suit- us best. 

SAUCE TO EAT WITH IT. 

Two cups white or brown sugar, two of 
water, one teaspoon salt, butter size of large 
hen's egg, one teaspoon essence lemon, two 
tablespoons flour, two of currant or other 
jelh*; beat ail the ingredients together, be- 
side the water, which when boiling, pour 
slowly on the others, stirring briskly ail the 
while; let scald nicely. Use hot. 

STEAM PUDDING. 

Mrs. Helen M. Dwight, Quincy, Ills. 

One tablespoon butter, creamed, one tea 
cup of sugar, one pint flour, one teaspoon of 
soda, one cup of milk, one of fruit. Steam 
two hours. 

SYRIAN PUDDING. 

Mrs. W. H. Ralston. 

Juice and rind of two lemons, two table- 
spoons corn starch, two cups of sugar, one 



Puddings. 



of sweet milk, six eggs, yolks. Bake, Beat 
the whites with eight teaspoons of sugar, 
pour over the pudding when done and brown 
Eat cold. 

BRIDGEPORT PUDDING. 

Mrs. J. G. Dougherty, Wyandotte. 

One tea cup rice, well boiled, one pint 
milk, yolks five eggs, grated rind of one 
lemon, a little sugar. Bake; let it cool; then 
cover with frosting — one pound sugar, 
whites five eggs, juice of one lemon. Eat cold. 

RICE PUDDING, WITHOUT EGGS. 

Mrs. M. E. Whitmore. 

One cup rice, one of sugar, one half of 
butter, one of raisins, two quarts milk, nut- 
meg ; let it stand on a warm stove two hours t 
Bake one hour. 

RICE PUDDING, WITHOUT EGGS. 

Eliza Smith. 

One-half cup rice, one and half of sugar, 
two quarts of milk; bake three hours. To 
be eaten cold. 

RICE PUDDING. 

Mrs. J. L. Hunting. 

One quart milk, half cup rice, (picked over 
and thoroughly washed,) one of sugar, one 
of raisins, a little salt; stir these ingredients 
all together, and bake in a quick oven, about 



180 Kansas Home Cook-Book. 



one and a half hours. Just before taking 
from the oven, beat up the yolk of one egg, 
and stir into the mixture; beat the white to a 
froth with a little sugar; flavor with lemon 
extract, and spread over the top of the pud- 
ding. To be eaten cold. 

RICE PUDDING. 

Mrs. P. D. Ridenour. 

Three-fourths cup of rice, with little salt, 
cooked in water until well done; add one 
quart new milk; when thickened; stir in three 
well beaten yolks of eggs, with three table- 
spoons of sugar; flavor with vanilla. Spread 
over the top the whites of three eggs, beaten 
with six tablespoons of sugar; bake to a deli- 
cate brown. 

STEAMED INDIAN PUDDING. 

Mrs. H. W. Chester, Lawrence. 

One teacup sweet milk, one egg, half cup 
butter or lard ; two-thirds cup molasses, two 
cups flour, two of Indian meal, three tea- 
spoons baking powder, one cup raisins, one 
teaspoon cinnamon; steam one and one-half 
hours. 

SAUCE FOR PUDDING. 

Half cup sugar, one tablespoon of butter, 
one of flour, one teaspoon of lemon or vanilla, 
sufficient boiling water to make the consist- 
ency preferred ; cook a few minutes, constantly 
stirring. 



Puddings. 181 
GREEN CORN PUDDING. 

Lou Smith, Wyandotte. 

To one quart milk, ten ears corn grated, 
three eggs, one cup sugar, butter about size 
of hen's egg 5 salt and pepper; bake about two 
hours; stir occasionally while baking. 

-GREEN CORN PUDDING. 

Mrs. T. A. Hurd. 

Eight ears grated corn, one quart milk, two 
eggs, two- thirds of a cup of sugar, a pinch of 
salt. Bake one hour. 

INDIAN PUDDING. 

Nannie Swallow, Grasshopper. 

One cup sour milk, Indian meal to thicken, 
one-half cup molasses, one handful sugar, one 
cup fruit, one handful flour, one teaspoon 
soda; steam two hours. 

BAKED CORN MEAL PUDDING. 

Mrs. E. Reed. 

Boil cup of meal in pint of milk until it 
thickens, then add cup molasses, tablespoon 
of butter, very little salt and pint of cold milk ; 
bake one hour. 

BAKED INDIAN PUDDING. 

Mss. H. Bancroft, Emporia. 

Boil one quart of milk, stir in three gills of 
corn meal, half pint of molasses, half pound of 



1 82 Kansas Home Cook-Book. 



suet, one tablespoon of salt, add one pint of 
cold milk; bake five hours; eat with hard 
sauce. Butter and sugar stirred. 

INDIAN PUDDING. 

Mrs. L. M. Hadley, Wyandotte. 

Scald one quart of milk; when it comes to 
a boil add one teacup of meal wet with cold 
milk, t\Vo cups of sugar; let it come to a boil, 
then add a piece of butter the size of an egg, 
a pinch of salt and nutmeg; let it cool, add 
three eggs and nearly one pint cold milk. 
Bake one and one-half hours. 

CORN MEAL PUDDING. 

E. H. T. 

Cut up a quarter pound butter in one pint 
molasses, and warm until the butter is melted. 
Boil a quart of milk, and while scalding pour 
in slowly a pint of Indian meal; then stir in 
the molasses and butter; cover it over, and 
let it steep for an hour; uncover, and set it to 
cool; when cold, add gradually six well beat- 
en eggs, a tablespoon mixed cinnamon and 
nutmeg, and the grated rind of a lemon. Stir 
the whole well, put in a buttered pan, and 
bake two hours. Serve with sauce. 

DELICIOUS APPLE PUDDING. 

Eliza Smith. , 

Pare and chop fine six tart apples, butter a 
pudding dish, put in a layer half an inch 



Puddings. 183 

thick of grated bread; add bits of butter; 
then a layer of chopped apples, with sugar 
and nutmeg; repeat until the dish is full; pour 
over the whole a teacup of cold water, and 
bake half an hour. 

BAKED APPLE DUMPLING. 

Mrs. P. Houston. 

Pare the apples and cut them as fine as 
you would for mince meat; mix your dough 
as for biscuit and roll as for boiled dump- 
lings; put in your apples and place them in a 
deep pan, (do not crowd them), a small cup 
of sugar, half a nutmeg, one quart of boiling 
water, butter the size of an egg; bake from 
a half to three-quarters of an hour, turning. 

APPLE CHARLOTTE. 

Mrs. J. B. Ludlum. 

Dry in the oven stale bread enough to 
form, when rubbed, a pint of crumbs; when 
brittle roil it very fine. Pare, quarter and 
core six large tart apples; then cut each 
quarter into four pieces, once lengthwise and 
once across. Beat well together, as for cake, 
butter the size of a small egg, one cup of 
white sugar, the yolks of four eggs, three 
pints of milk and a little cinnamon and nut- 
meg; add the bread crumbs, then the apples, 
and, pouring into a yellow baking dish, cook 
slowly from half to three-quarters of an hour. 
When cold, beat the whites with half a cup 



184 Kansas Ho?ne Cook- Book. 



of pulverized sugar. Either set in a hot 
oven for two or three minutes or with a sala- 
mander. Eat cold with cream. 

APPLE CHARLOTTE. 

Lizzie Williams Champney, Paris. 

Butter the bottom of a tin pan; cover with 
a layer of small pieces of bread, buttered and 
cut in the shape of triangles. Line the sides 
of the pan with slices of buttered bread, par- 
ing off the crust and placing the buttered 
side next the tin. Fill up with apple-sauce, 
flavoring with cinnamon and lemon ; sugar to 
your taste ; cover the pan and set it for a few 
minutes on live coals, piling them up around 
the sides. Before the bread has time to burn 
replace the cover by a plate and turn your 
pan bottom side up; you will have a beauti- 
fully browned tower, ^erve with cold sauce, 
made by rubbing together half cup of butter 
and one of sugar. 

APPLE DUMPLINGS. 

Mrs. H. Bancroft, Emporia. 

One dozen tart apples, paste as for raised 
biscuit, one pint water, one cup sugar, two 
tablespoons butter, pour water, sugar and but- 
ter over them in your pudding dish, and bake 
three quarters of an hour. To be eaten with 
sugar and cream, or any kind of pudding 
sauce. 



Puddings. 



APPLE DUFF. 

K. M. Hunt. 

Pare, core and quarter large apples, any 
number; wrap them in a light crust, and 
either boil or steam them. Eat with sauce. 

APPLE PUDDING. 

Mrs. Chapin. 

Half pound grated apple, half pint fine 
white sugar, half pound butter, six eggs well 
beaten, peel of one grated lemon, and the 
strained juice of two lemons ; line dish with 
pie paste; put the pudding in and bake in a 
quick oven. 

APPLE DUMPLING. 

Mrs. M. Hunt. 

Roll your paste into bits, like biscuit dough, 
only thinner. Put into each piece an apple. 
Make them perfectly smooth and round; flour 
the surface slightly; tie each securely in a 
separate cloth, and steam or boil a little over 
an hour. Eat with cream sauce. 

STEAM APPLE PUDDING. 

Mrs. H. A. Hal ford, Wyandotte. 

Quarter the apples, and put in a pan three 
layers, nearly cover with water, sprinkle sugar 
over them, and cover the pan with dough 
made the same as biscuit dough, covered up 
tight while cooking; serve up with sauce. It 
is as nice a dessert as one could wish. 



13 



1 86 Kansas Home Cook Rook. 



PEACH COBBLER. 

Mrs. A. Lake. 

Make a crust as for a short cake. Pare 
very ripe peaches, and let them lie in sugar 
three or four hours. Split and butter the 
short cake, then spread on the peaches with 
more sugar, To be eaten with cream. 

CHERRY ROLL. 

Mrs. L. F. Mills. 

Make a nice pastry; spead it out into a 
thin sheet ; lay the cherries thickly upon the 
pastry, and strew sugar over them, and com- 
mencing at one side, roll carefully till all the 
fruit is enclosed. Pinch together at the ends, 
and tie in a strong cotton cloth, then drop 
into a pot of boiling water, and keep con- 
stant!}/ boiling. Eat with sauce. 

PERSIMMON PUDDING. 

S. H. Coffin. 

Take two quarts of well ripened persim- 
mons, take off the cups and wash clean; add 
a little water, and rub them through a sieve 
until clean from the skins and seeds; then 
add one quart of sweet milk, four eggs, two 
tablespoons flour; stir well. Bake in a deep 
pan one hour. Eat cold. 

BAKED BLACKBERRY PUDDING. 

M. McElhiney, Baltimore, Maryland. 

One pound flour, one of sugar, ten eggs, 



Puddings. 



i8 7 



two pounds blackberries, cream the flour with 
one pound butter, and beat the eggs as light 
as possible, and then add the sugar; after 
beating well add the creamed flour and but- 
ter; flour the fruit well; just before putting 
that in, use a teaspoon of soda. Bake about 
two hours. Eat with cold sauce. 

CHEESE PUDDING. 

Mrs. E. D. Browne, Kansas City. 

One-quarter of a pound of grated cheese, 
two ounces of bread crumbs, the yolk of one 
egg. Beat well together, add half pint new 
milk, and bake half an hour. 

SWEET POTATO PUDDING. 

Mrs. M. Hunt. 

To a large sweet potato weighing two 
pounds, allow half a pound of sugar, half 
pound butter, one gill sweet milk (or cream 
is better), one grated nutmeg, a little lemon 
peel, and four eggs. Boil the potato till thor- 
oughly done, mash fine, and while hot add 
the sugar and butter. Set aside to cool, 
while you beat the eggs light, and add the 
seasoning last. Line tin plates with puff 
paste, and pour the mixture in. Bake in a 
moderate oven. When the puddings are ta- 
ken from the oven, cover the tops with thinly 
sliced bits of preserved citron or quince mar- 
ma dale. Strew the top thickly with granu- 
lated sugar, and serve with rich milk. This 



1 88 Kansas Home Cook-Book. 

quantity will serve for three puddings, and 
one quart of flour will furnish enough pastry. 

BREAD PUDDING WITHOUT BAKING. 

Mrs M. E. Whitmore. 

Spread several slices of bread with butter, 
lay them in a dish with layers of stewed fruit 
between, then pour the hot juice over the 
whole, and set away to cool before eating. 

POPPED CORN PUDDING. 

Mrs. C. H. Crane, Osawattomie. 

One pint popped corn, three pounded 
crackers, one egg, salt and sugar to taste ; 
soak the corn in oije quart of milk three 
hours. Bake three-fourths of an hour. 

APPLE FRITTERS. 

Mrs. At wood. 

Three eggs beat very light, add one table- 
spoon of sugar, three grated rinds and juice 
of half a lemon, one pint of sweet milk, one 
pound of flour, one teaspoon of yeast pow- 
der, one half pound of chopped apples; stir 
well together, drop with a spoon in hot lard, 
and fry a light brown. Serve with maple 
syrup. 

TO MAKE A HEN'S NEST. 

Mrs. S. F. Mather, Wyandotte. 

Make a hole at one end of five small eggs 
and empty them, fill with Blanc-Mange, and 



Puddings. 1 89 

when stiff and cold, take off the shell ; pare 
the yellow rind very thin, from six lemons, 
boil them in water till very tender, then cut 
them in very thin strips to resemble straw, 
preserve them in sugar, fill a small deep dish 
one-half full of nice jelly, and when it is set, 
put the straw in the form of a nest, and lay 
the eggs in it. Nice for dessert or supper. 

TAPIOCA PUDDING. 

Mrs. L. W. Hooker, Wyandotte. 

Wash four large tablespoons tapioca, and 
soak it for an hour in a little warm water, 
add a quart of.good milk, and half a teaspoon 
grated nutmeg, sweeten with sugar. Bake 
one hour in a dish with puff paste round the 
edge. 

TAPIOCA PUDDING. 

Mrs. R. A. Carney. 

Soak one cup tapioca over night in two 
cups warm water; next morning add one cup 
sugar, the grated rind and juice of a lemon, 
and water enough to fill an earthen dish, 
quart size; pare and quarter or slice one-half 
dozen good cooking apples, and drop into the 
dish ; bake until clear. To be eaten when 
about half cold with sweetened cream. 

ARROW-ROOT PUDDING. 

Mrs. S. F. Mather, Wyandotte. 

Take four tea cups of arrow-root, and mix 
it with a pint of cold milk ; boil another pint of 



190 Kansas Home Cook-Book. 



milk, flavor it with cinnamon, peach leaves or 
lemon peel. Stir the arrow-root into this 
boiling milk ; when cold add the yolks of six 
eggs beaten into four ounces of sugar. Last of 
all, add the whites cut to a stiff froth, and bake 
in a buttered dish an hour. Ornament the 
top with sweet-meats, or citron cut up. 

ROYAL PUDDING. 

E. H. T. 

Three-fourths cup sago, washed, and put 
into a quart of milk, stand in boiling water, 
until the sago is w T ell swelled ; .while hot, add 
two tablespoons butter, one cup white sugar; 
when cool, add the well beaten yolks of four 
eggs. Put in a pudding dish, and bake from 
one-half to three- fourths of an hour, and 
cool. Beat the whites with two tablespoons 
loaf sugar, until they are a mass of froth. 
Spread the pudding with jelly or jam, and 
then put on the frosting, and brown lightly 
in the oven. 

SNOW PUDDING. 

Mrs. J. C. Horton 3 Lawrence. 

Half package of gelatine dissolved in a little 
cold water, then add one pint of boiling water, 
two teacups sugar, juice of one lemon; strain 
it, break in whites of three eggs, beat one 
hour, then pour in moulds; take yolks of 
eggs, one pint of milk ; make the same as 
boiled custard, and flavor to taste for sauce. 
To be eaten cold. 



Puddings. 



SAGO PUDDING. 

Mrs. Thomas. 

Take six pleasant apples, pare and core ; 
fill the cavities with sago, put them in a dish, 
fill the 1 hh with water, and bake till done, 
Ea A witr. cream and sugar, 

ORANGE SOUFFLE 

Peel, slice and seed four large oranges into 
the dish you wish to send to table, sprinkling 
a heaping tablespoon of powdered sugar over 
them. Make a custard of the yolks of 'six 
eggs and three gills new milk; set aside to 
cool, and, when cold, pour over the sliced 
oranges. Beat the whites of the eggs to a 
stiff froth, add a spoon of powdered sugar, 
and spread over the pudding, then set in the 
stove and brown lightly. Excellent for des- 
sert or tea. 

AMBROSIA. 

Mrs. Wheat. 

Grate one large cocoa nut, peel six or- 
anges; put a layer of sliced oranges strewed 
with white sugar, and then a layer of grated 
cocoa nut; continue until your dish is full, 
and finish with the cocoa nut. It must be 
prepared several hours before it is wanted. 

ORANGE MINCE. 

Mrs. R. B. Taylor, Wyandotte. 

Peel and remove the seeds from Havana 



192 Kansas Flo me Cook-Book, 



oranges; slice, and cut the slices into small 
pieces with a sharp knife; to these add lemon 
chopped fine, without the peel, in the propor- 
tion of half a lemon to six oranges; and a 
finely grated cocoanut may be added, if avail- 
able and desired. Make a thick syrup by dis- 
solving and boiling for ten minutes a pound 
of sugar in a pint of water; pour this syrup 
on the fruit, let it cool, and serve in a glass 
dish. 

ROCK CREAM. 

Hattie Cockriil. 

Boil a teacup of the best rice till quite soft 
in new milk, sweeten with powdered white 
sugar, and pile it upon a dish; lay all over it 
lumps of jelly, or preserved fruit of any kind. 
Beat the whites of three eggs to a stiff froth, 
add a little sugar, flavor with what you please. 
When beaten very stiff, add a teaspoon of rich 
cream, drop over the rice, giving it the ap- 
pearance of a rock of snow, 

RICE CROQUETTES. 

Lizzie Williams Champney, Paris. 

Squeeze the juice of one lemon over a 
plate of cold boiled rice; season with salt, 
»and work it up with your hands into small, 
hard balls. Fry quickly in very hot lard. Ar- 
range in a dish, and sift powdered sugar over 
them. These airy nothings are very delicate, 
and resemble chestnut burrs in the first snow 
fall. 



Puddings. 193 
A VERY CONVENIENT DESSERT. 

Mrs . J. C, Ketcheson. 

Take the large square sweet cracker, thor- 
oughly moisten with boiling water, taking 
care to retain its shape; serve with boiled 
custard, flavored with vanilla or lemon. A 
little jelly improves it very much. 

COLD RICE. 

Mrs. E. H. T. 

When rice is left over, mould in small cups, 
filling each cup half full or less; the next day 
turn the moulds bottom side up in a deep 
dish, and pour over them a cold custard. 
Serve cold for dessert. 

BLACK PUDDING SAUCE. 

Mrs. J. R. Cravens, Kansas City. 

One cup sugar, half cup butter beaten with 
yolks of two eggs — whites are beaten to a 
stiff froth and added afterward; cover and 
suspend it over the tea kettle and steam for 
half an hour. 

LEMON CREAM SAUCE. 

Mrs. M. Hunt. 

Place on the fire half pint new milk, and 
when it boils stir in one teaspoon flour, four 
ounces white sugar, and the well beaten yolks 
of three eggs; remove from the fire and add 
the grated rind and juice of one lemon; stir, 
and serve hot. 



194 Kansas Home Cook-Book. 

FOAM SAUCE FOR PUDDING. 

Eliza Smith. 

One cup sugar, two thirds cup of butter, 
one tablespoon flour; beat to a cream; place 
over the fire and stir in quickly three gills 
boiling water. 

LEMON SAUCE. 

Mrs. I. Young. 

Half teacup sugar, half teacup syrup, half 
teacup butter, one teacup boiling water, one 
lemon sliced; boil half an hour. Serve hot. 

PUDDING SAUCE. 

Mrs. S. F. Atwood. 

Two eggs beaten very light, add a cup and 
a half of sugar, two tablespoons boiling milk, 
the juice of half a lemon; steam over hot 
water foT ten minutes, stirring rapidly. 

COLD PUDDING SAUCE. 

Mrs. T. A. Cutts. 

Rub equal parts of sugar and butter to a 
cream, add a little currant jelly ; make into a 
foam and grate nutmeg over it. 

CHARLOTTE RUSSK 

Mrs. K. B. Johnson. 

One and one-half quarts of cream, one box 
of gelatine, three eggs, three ounces of sugar; 
pour over the gelatine one teacup of water 



Puddings, 



195 



and let it remain fifteen minutes ; make a rich 
boiled custard of the cream with the yolk of 
the eggs and the sugar, seasoning with va- 
nilla, adding the gelatine. Let it cool, and 
when nearly cold add the' whites of the eggs 
beaten to a froth; line a dish with sponge 
cake and pour in the custard, 

CHARLOTTE RUSSE. 

Mrs. Garrett and Mrs. Allen. 

One ounce gelatine, one pint sweet milk, 
one of cream, four eggs, sugar to taste. Beat 
the yolks of the eggs and sugar together un- 
til light; boil the gelatine in the milk and 
strain over the eggs and sugar; whip the 
cream, which must be very cold, to a nice 
froth and add to the above; flavor with va- 
nilla. Line the dish you wish to serve it in 
with sponge cake and pour the mixture in, 
then set on ice till wanted. 

" CARRIE'S CHARLOTTE RUSSE." 

Mrs. G. A. Eddy. 

One pint of milk, half box of gelatine^, 
heated in farina kettle until gelatine is dis- 
solved; while this mixture is cooling whip 
one quart of cream and mix with the above; 
add one teacup sugar, one teaspoon vanilla; 
stir all together till it begins to thicken, then 
pour into mould or dish lined with lady fing- 
ers. Make in the morning for tea. 



ig6 Kansas Home Cook-Book, 

CHOCOLATE BLANC MANGE. 

Mrs. Helen M. Dwight, Quincy, 111. 

Dissolve one box Cox's gelatine in one pint 
of cold water; boil one quart of rich sweet 
milk, one pound or sugar, one coffee cup of 
grated chocolate and the gelatine together 
ten or fifteen minutes, then add one pint of 
cream; flavor with vanilla and put in moulds. 

NICE CREAM FOR BLANC MANGE, 

Mrs. J. E. Cushman. 

One pint milk, two eggs, half cup of sugar; 
flavor with vanilla, 

LEMON SPONGE. 

Mrs. Suratley. 

Dissolve half pint isinglass in half pint of 
water, add juice of two lemons, one-fourth 
pound sugar and whites of three eggs; whip 
all these together three-quarters of an hour. 

SNOW CREAM. 

Mrs. I. Young. 

Dissolve one-quarter of a box of gelatine 
in half teacup of warm water, the whites of 
six eggs, sugar and vanilla to taste, and beat 
the whole until perfectly light; put in mould 
and set in a cool place. A very delicate des- 
sert. 



Puddings. 1 97- 

LEMON JELLY — WITHOUT BOILING 

Fanny, Osawattomie. 

One lemon grated and juice, one cup su- 
gar, one cup water, one tablespoon gelatine 
in one half cup cold water, stand ten min- 
utes, then fill up with boiling water, stirring 
till dissolved. 

TO MAKE ONE QUART OF JELLY. 

Mrs. J. S. Rice. 

Soak one ounce of Cooper's Gelatine in a 
quart of water. When quite dissolved, pour 
it into a saucepan and let it come to the boil, 
Add lemon and sugar as if to make a very 
rich lemonade. Strain through a hair sieve, 
and set it on ice until solid. It maybe beau- 
tifully tinted with carmine. A quart of milk 
may be substituted for water, and some other 
flavoring for lemon juice, and it makes a very 
nice blanc mange. 

JELLIED GRAPES. 

Take one third of a cup of rice, two cups 
grapes, half a cup -of water, and two table- 
spoons sugar ; sprinkle the rice and sugar 
among the grapes as you place them in a 
deep dish ; pour on the water, cover closely, 
and simmer for two hours slowly in the oven. 
Serve with cream and sugar. This may be 
used either cold or hot, and is a delicate dish. 



198 Kansas Home Cook-Book. 

CHOCOLATE CUSTARD. 

Airs. J. N. Lee. 

Two sections of chocolate dissolved in one 
quart of milk, one small cup sugar, yolks of 
eight eggs, one heaping tablespoon corn 
starch. Pour the hot milk on the yolks, su- 
gar and starch, first mixing them smoothly, 
and return to the stove for a few minutes. 

APPLE FLOAT. 

Mrs. Crane. 

One pint stewed apple, sweetened and fla- 
vored to taste; when cold, just before serv- 
ing, add beaten whites of four eggs ; stir 
thoroughly into the apple. Serve with 
cream and sponge cake. 

APPLE FLOAT. 

Mrs. H. M. Simpson, Lawrence. 

Whites of three eggs, four large spoons 
sugar, beaten until stiff; then add one pint 
stewed and well mashed apples, and beat all 
together until stiff enough to stand alone. 
Fill a deep dish with boiled soft custard, and 
pile the float on top. 

APPLE SNOW. 

Virginia Mills. 

Take apples, not very sweet ones, and bake 
till soft and brown. Then remove the skins 
and cores; w T hen cool, beat them smooth and 
fine; add half a cup of granulated sugar and 



Puddings. 1 99 

the white of one egg. Beat till the mixture 
will hold your spoon. Eat with soft custard. 

CARAMEL CUSTARD. 

• Mrs. H. A. Boiler, Junction City. 

Burn tw r o tablespoons brown sugar in a tin 
cup; stir this into one quart boiling milk; 
beat together the yolks of five eggs with three 
tablespoons soft white sugar, and stir in the 
boiling milk, immediately after putting in the 
burnt sugar. Let it come to a quick boil; 
then take it off and strain. Flavor with va- 
nilla. Serve with macaroons, or other cake. 

TAPIOCA CUSTARD. 

Mrs. S. P. Spencer, Lawrence. 

Soak four tablespoons of tapioca in water 
enough to cover it, over night. Boil a quart 
of milk, and stir the tapioca in; beat the 
yolks of four eggs with a cup of sugar, and 
stir into the milk. Let it thicken, but not 
boil. Flavor to taste. Take from the fire, 
and stir into it the well beaten whites of the 
eggs. Then set away to cool. 

A TRIFLE. 

Mrs. M. E. Whitmore. 
Make a soft custard with the yolks of four 
eggs and one quart of milk; take slices of 
stale cake, spread with jelly, and lay them in 
a deep dish; pour the custard over; beat the 
whites to a froth, sweeten, flavor, and spread 
over the dish. To be eaten cold. 



200 Kansas Home Cook-Book. 



BOILED CUSTARD. 

Mrs. H. M. Aller. 

Take one quart sweet milk, and put in a 
basin over a kettle of hot water. When the 
milk gets hot, but not boiling, stir in five eggs 
well beaten, and one small teacup of sugar; 
stir constantly, and when it begins to feel a 
little stiff, take it from the fire and flavor to 
your taste. It will be stiff enough when cold e 

FLOATING ISLAND. 

Mrs. Delia L. S. Weatherby, Baldwin City. 

Put one quart of milk over the fire to boil. 
While it is heating, beat the yolks of four 
eggs with three-fourths of a cup of sugar; 
also, beat the whites of the eggs to a stiff 
froth, x^s soon as the milk commences to 
boil, stir in the beaten yolks; salt to taste; 
boil but a moment, stirring constantly. Pour 
the custard into a covered dish, and drop 
into it, by spoonfuls, the beaten whites of 
the eggs. Season by dropping lemon or va- 
nilla extract on each " island," and cover im- 
mediately. The steam thus confined will cook 
the " islands" beautifully. Try it. 

ORANGE CUSTARD. 

Mrs. S. R. Jones. 

Four teaspoons of corn starch mixed with 
cold milk, and the yolks of six eggs beaten- 
together; put into a quart of boiling milk,. 



Puddings. 201 

stir until it thjckens ; cut up six oranges with 
the scissors, place in a dish and spread a little 
sugar over them; when the custard is partly 
cold pour it over the oranges; beat the 
whites to a foam, add one cup of sugar, 
spread on top of custard, put the dish into a 
pan of cold water and set it into the oven to 
brown. 

FRUGOLAC 

Throw sugar upon strawberries, sliced pine- 
apples, or other fruit Use the thin syrup, 
which soon forms, to flavor and sweeten a 
quart of milk; add thereto a pint of cream 
and a tablespoon of liquid rennet. Give it 
one stir and set aside to thicken. A delicious 
dessert. 

SLIP (CURDS WHEY.) 

Add a tablespoon of liquid rennet to a 
quart of milk. A fine curd will be produced 
in a half hour. 

JUNKET (COLD CUSTARD.) 

Add a tablespoon of sugar to a quart of 
milk; when dissolved, flavor with vanilla or 
other essence; then pour in a tablespoon of 
liquid rennet. Give it one stir and set aside 
to thicken. The milk should be slightly 
warmed. 



14 



202 Kansas Home Cook-Book. 

LEMON CREAM. 

&frs. C. S. Nourse, New York. 

Beat the whites of nine eggs well : put a 
quart of cream over the fire, and when it 
comes to the boil stir it swiftly into the eggs, 
as in making boiled custard, and set the cream 
back on the fire and stir slowly until it thick- 
ens somewhat; take it from the fire and 
squeeze in the juice of a large, fine lemon, 
stirring constantly all the time until it be- 
comes cool enough not to send off any steam ; 
place oh ice. This makes a solid bianc 
mange and is quite as good as ice-cream. It 
may be colored a beautiful rose color with a 
drop of carmine, which is perfectly harmless. 

VELVET CREAM 

Mrs. W. H. Ralston. 

One quart of cream, the yolk of one egg, 
the whites of three eggs well beaten, sweeten 



and flavor to suit the taste. Dissolve one 
ounce of gelatine in a cup of warm milk; stir 
all together, pour it in a mould, and when 
it congeals it is read}- for use. This is nice 



eaten with cream. 

SPANISH CREAM. 

Mrs. H. Tisdale. 
Three : . - of milk, three-fourths of a box 
of gelatine, (two ounce box,) nine heaping 
tablespoons of sugar, put into the milk, beat 
the yolks of six eggs; when the milk almost 



Puddings. 203 

boils, stir in the yolks, then beat the whites 
well, and stir them in quickly the last thing, 
then put into the moulds, and allow to stand 
a day or so before eating. Flavor to taste. 

TAPIOCA CREAM. 

Mrs. C. H. Crane, Osawattomie. 

Soak two spoons tapioca for two hours ; 
boil one quart of milk, add the tapioca, put 
in the yolks of three eggs well beaten, with 
one and one-half cups of sugar; let this just 
boil up, and set it away to cool ; beat the 
whites of the eggs to a stiff froth, and add on 
top as for boiled custard. 

WHIPPED CREAM. 

Mrs. Backus. 

One pint rich sweet cream, whites of three 
eggs, less will do, sweeten and flavor to taste, 
and whip with an egg beater; this is nice 
over fruit, or alone with pieces of jelly on 
top. This with light snow makes a splendid 
ice cream. 

ITALIAN CREAM. 

Mrs. J. C. Horton, Lawrence. 

Two and a half tablespoons of gelatine 
dissolved in a little cream, milk or water ; to 
one pint of cream whipped, sweetened and 
flavored to taste, add the gelatine, stir well 
together, pour into a mould ; wet the mould 
first in cold water. 



204 Kansas Home Cook-Book. 

SAGO CREAM. 

Three tablespoons sago, one quart of milk, 
and yolks of three eggs; sweeten and flavor: 
boil, and when coid add the whites well 
beaten, 

IMITATION CREAM. 

Mrs. S. F. Mather, Wyandotte. 

Beat two eggs, one ounce of finely pow- 
dered white sugar, and a small piece of but- 
ter, with a pint of warm milk; then set it in a 
water bath, and stir one way only until it 
acquires the consistency of cream. 

ICE CREAM. 

Mrs. Isaac Young. * 

One gallon cream, whites of six eggs, beat 
to a froth, coffee cup heaping full of pulver- 
ized sugar. Flavor to taste and freeze. 

ICE CREAM. 

Mrs. H. M. Simpson, Lawrence. 

One quart milk, one-half pint cream, three 
eggs, one heaping teaspoon Bermuda arrow- 
root ; sweeten and salt to taste : boil a part 
of the milk, and stir in arrow- root; boil re- 
mainder and stir in the beaten eggs and sugar. 
Add cream at the last when milk warm. 

ICE CREAM, 

M. A. Burrell. 

Six quarts of rich cream, add one pound 
and half of pulverized sugar; strain m the 
can : flavor to taste. Very excellent. 



Puddings, 



205 



LEMON ICE. 

Take five lemons and make a good rich 
lemonade, say three quarts ; make very- 
sweet; strain in the freezer, and when it gets 
to a freezing point, have ready the whites of 
four eggs, beaten to a stiff froth, with one 
cud of su^ar ; beat very hard into the lemon- 
ade, and freeze. Throw in five or six pieces 
of the lemon before freezing. 

LEMONADE ICE. 

Mrs. L. J. Winton, St. Joseph, Mo. 

To one quart of rich lemonade, made very 
sweet, add the whites of six fresh eggs, well 
beaten, and freeze it. 

APPLE ICE. 

Mrs. Catlin. 

Grate finely flavored apples, make very 
sweet, and freeze. 



t$rnite. 



In what thou eat'st and drinkest, seek from thence, 
Due nourishment, not gluttonous delight; 
So thou mayest live, till, like ripe fruit, thou drop 
Into thy mother's lap, or be with ease 
Gathered, not harshly plucked, for death mature. 

— Milton, 



CANNED TOMATOES. 

Mrs. Wm. Crosby, Grasshopper. 

Tomatoes are better canned without cook- 
ing than otherwise. Take perfectly ripe fruit, 
peel and slice and set over the fire just lon^ 
enough to scald, but do not let the slices cook 
to pieces; hurry into the cans and seal up. 
I find putty more convenient than sealing 
wax. A wide mouthed funnel and a small 
dipper with perpendicular handle facilitates 
all fruit canning very much. In using glass 
jars, set them on a very wet towel folded sev- 
eral times and laid in a pan. I have used 
this method for two years and have not bro- 
ken a jar. 

CANNED CHERRIES. 

Mrs. Has. Clark, Ft. Scott. 

To one gallon of unpitted cherries, use one 



Fruits. 



207 



quart of sugar; pit the cherries, add the su- 
gar, let them stand over night; cook thor- 
oughly before canning. 

CANNING LARGE FRUITS. 

Lay peaches, pears or apples in a steamer 
over a kettle of boiling water, laying first a 
cloth in the bottom of the steamer; cover 
tightly; let them steam fifteen minutes, or 
until they can be easily pierced with a fork; 
make a syrup of sugar of the right consist- 
ency. As the fruit becomes tender, drop it, 
piece by piece, into the boiling syrup for a 
minute; transfer to the can, and fill it full 
with the hot syrup. Seal at once. 

BLACKBERRIES. 

Nine pounds fruit, five pounds sugar, one 
pint vinegar. Cook well together and can 
for pies or sauce in winter. 

BAKED APPLES. 

Pare as many apples as you wish of a good 
variety ; core with an apple corer or fork so 
as not to break them. Set them in baking 
pans, and fill the cavities with sugar, a little 
butter, and some ground cinnamon or nut- 
meg. Bake until tender. 

TO STEW APPLES. 

Mrs. H, M. Alier. 

Plave ready some boiling water to pour 



208 Kansas Home Cook-Book. 



over your apples as soon as they are pealed 
and cored ; cover with boiling water, and 
stew over a quick fire. 

BAKED PEARS. 

Take a stone jar, and fill it with alternate 
layers of pears (without paring) and sugar 
until the jar is full, then pour in as much wa- 
ter as the jar will hold. Bake in an oven 
three hours. Very nice. 

PEACHES FOR TEA. 

Pare ripe peaches, cut them in quarters, 
sprinkle well with layers 01 sugar, and let 
them stand an hour to extract the juice. Then 
cover with rich, sweet cream, and there is 
nothing better. 

PEACHES a la STRAWBERRY. 

Ripe peaches cut in small pieces, with soft, 
mild eating apples, in the proportion of three 
peaches to one apple, mixed with sugar, and 
left to stand two or three hours, make excel- 
lent mock strawberries. 

CRANBERRY SAUCE. 

One quart of cranberries, one quart water, 
one quart sugar ; stew slowly until jellied. 

GOOSEBERRY FOOL. 

Mrs. Spratley. 

Nine pints of fruit, six pints sugar, one 
pint vinegar, spice to taste. Put the berries 



Fruits. 209 

'with a little water, and as soon as it com- 
mences to cook, add sugar. When melted, 
add vinegar. Cook all together one hour, 
and when done, add spices. 

CHERRY SAUCE. 

Mrs. Atwood. 

Take thoroughly ripe and stoned cherries, 
pour over them melted sugar while boiling 
hot, in the proportion of half a pound sugar 
to a pound of cherries. Put on ice till cold, 
when the sauce is ready for the table. If the 
fruit is unripe, after pouring on the melted 
sugar as before, steam the whole over hot 
water for ten minutes. 

TRANSPARENT APPLE. 

Mrs. T. A. Cutts. 

Boil one pound white sugar in a quart of 
water that has a piece of ginger root in it. 
Put in a pound of tart apples, well pared and 
cored. Let them boil till soft, to be pierced 
with a straw; remove the ginger, however, 
before the apples are added, then take up 
carefully, and pour the syrup over them. 

These are nice for tea, when preserves are 
needed. Lemons sliced, without the seeds, 
are preferred by some, instead of ginger root. 

APPLE SAUCE FROM WIND FALLS. 

Mrs. S. E. Bartlett, Wyandotte. 

Quarter and core the apples; make a 
syrup of equal parts of water and molasses, or 



2IO Kansas Home Cook-Book. 



brown sugar (white is nicer, of course), 
enough to cover the apples. Cover close, 
and let them simmer on the back of the stove 
until soft. 

SMALL TOMATO PRESERVES. 

Mrs. H. E. Starrett. 

Scald lightly, so as to remove the skin, but 
not break, four quarts or more of small to- 
matoes ; the yellow ones are best. Then pour 
over them a weak solution of lime water, and 
allow them to stand over night. This hard- 
ens the tomatoes and removes the rank taste. 
To each pound of the fruit, take three-fourths 
of a pound of granulated white sugar, and 
make a syrup by adding enough water to dis- 
solve it. When the syrup boils, drop in the 
tomatoes gently. Add any unground spices 
that are agreeable, such as ginger, mace, 
cloves, etc. Boil for half an hour. This 
makes a very beautiful and delicious preserve. 

TOMATO PRESERVES. 

Mrs. J. F. Legate. 

One pound of sugar to one pound of toma- 
toes. To one peck of tomatoes, two sliced 
lemons, two tablespoons allspice, cloves and 
ginger. Green ginger is better, if it can be 
procured. 

RASPBERRY JAM. 

Mrs. E. Hensley. 
Six pounds of nicely picked fruit, six of 



Fruits. 



21 X 



loaf sugar; put the fruit into a nice kettle, 
over a quick fire, and stir constantly until 
the juice is nearly wasted, then add the sugar 
and simmer to a fine jam. In this way the 
jam is greatly superior in color and flavor to 
that which is made by putting the sugar in 
first. 

GRAPE JAM. 

Separate the skins from the pulp, keepings 
them in separate dishes; heat the pulp in a 
preserving kettle with a teacup of water; 
when heated through, press them through a 
cullender to separate the seeds, add the skins 
to the pulp and weigh; to each pound of 
fruit add three-fourths of a pound of sugar, 
and just enough water to keep from burning; 
cook slowly for three-quarters of an hour. 
This jam will pay for its trouble in making. 

APPLE JAM THAT WILL KEEP FOR 
YEARS. 

Mrs. Grafton, Wyandotte. 

Have good sour apples, pare, core, and 
chop them fine; take equal weights of good 
brown sugar and the apples, ar^d add the juice 
and grated rind of three lemons and a few 
pieces of white ginger; boil it till the apple 
looks clear and yellow. This resembles for- 
eign sweetmeats. On no account omit the 
ginger. 



212 Kansas Home Cook-Book. 



CURRANT JAM. 

Lizzie R. Chase. 

Let the fruit be very ripe; pick it clean 
from the stalks, bruise it, and to every pound 
put three-quarters of a pound of loaf sugar; 
stir it well and boil half an hour; then add 
the sugar, boil and skim. 

BLACKBERRY JAM. 

Mrs. E. P. Wilkon. 

Boil and strain one-third of the berries you 
expect to use; add to this juice as many 
pints of sugar as you have pints of fruit re- 
maining, and let it dissolve over the fire; put 
in the berries, and let it cook until the juice 
is a jelly; mash the berries and take off; seal 
up in cans. 

PLUM CATSUP. 

Mrs. John Westlake. 

Three quarts wild plums, three pints vine- 
gar, one pound brown sugar; season with 
mace, allspice, cinnamon and cloves; the 
whole tied together in a bag. Allow to sim- 
mer all day in a stone jar on back of the 
•stove; then strain and bottle. 

WILD PLUM MARMALADE. 

Mrs. D. W. Houston. 

Strain the juice and pulp through 
your wire sieve; add as much sugar as you 



Fruits. 



have strained pulp; boil well, stirring con- 
stantly to prevent burning to the kettle. 

Crab apples are almost equal to plums, 
used in same way. 

GRAPE MARMALADE. 

Mrs. J. Swartz. 

Take the cocked grapes, rub through fine 
cullender, measure the pulp and add the same 
amount of good coffee sugar; cook till stiff; 
turn into cups, and cover with egged paper. 

CURRANT JELLY. 

Mrs. C. Reamer. 

Take ripe currants (gathered if possible 
when the weather has been dry a week), re- 
move leaves and imperfect fruit without pick- 
ing the currants off the stems, mash thor- 
oughly and strain through a strong cloth or 
jelly bag (much depends upon pressing out 
all the juice, as that which is expressed with 
the greatest difficulty is the best, and helps 
most in forming the jelly). To each pint of 
juice take one pound of sugar, put the juice 
into a porcelain kettle over the fire, and at 
the same time set the sugar into a not too 
hot oven to dry and heat; it should be stirred 
often to prevent browning. Heat the juice 
slowly, let it boil five minutes, and then stir 
in the hot sugar and boil together just one 
minute; remove from the fire and fill the 
glasses or bowls immediately, or the jelly 
will form before they can be filled. 



214 Kansas Home Cook-Book, 
GRAPE JELLY. 

Mrs. J. Swartz. 

Take green grapes, let them come to a good 
boil, and strain out the juice. To one pint 
of juice, add one pound white sugar. Boil 
rapidly twenty minutes, or more if necessary. 

APPLE JELLY. 

Take juicy apples, like Rambos, take the 
stem and top off, and wash well, then cut up 
in quarters, and put enough cold water on to 
cover them; boil until soft, and strain through 
a jelly bag; then take two pints of juice with 
two pounds crushed sugar; boil twenty min- 
utes, and pour into moulds. Follow the same 
process with the whole quantity of juice. 

CRAB APPLE JELLY. 

Mrs. L. E, Wilson, Grasshopper. 

Put the fruit into a stone jar, set this in a 
kettle of water, cover closely and boil till the 
fruit is tender; press the fruit through a stout, 
coarse bag, putting in but little at a time; 
when the juice is thoroughly squeezed out, 
to each pint of juice allow a pound of sugar; 
boil a small quantity, say a pint, at a time; 
weigh out sugar and set in the oven on shal- 
low pans; heat as hot as possible without 
scorching; boil the juice just twenty min- 
utes; by this time the sugar will be hot; 
throw the sugar into the boiling juice and 
stir rapidly; let it just boil up, and remove 
to jelly glasses. 



Fruits. 215 
GOOSEBERRY JELLY. 

Take green berries, and press them well to 
extract the juice, so as to cook without add- 
ing water; heat thoroughly, and strain 
through a flannel jelly bag; measure the 
juice, and to every pint of syrup add one 
pound of sugar; mix the juice and sugar, 
and let it boil ten minutes, stirring constantly, 
when it will be ready to pour into the moulds. 

WILD PLUM JELLY. 

Mrs. D. W. Houston. 

Boil one gallon plums in a quart of water, 
pour off one quart juice, to which add one 
quart sugar; boil in porcelain or bright kettle 
over a brisk fire for twenty minutes. 

PRESERVED PINEAPPLE. 

Mrs. J. C. Douglass. 

Pare, and with a pointed knife remove all 
the eyes, then grate, and add one pound su- 
gar to one pound of fruit; put into preserving 
kettle and boil twenty minutes. 



^mtfetiiotjtrii. 



SUGAR CANDY. 

Mrs. A. Lake. 

Three cups of white sugar, one and a half 
cups water, two tablespoons vinegar, two tea- 
spoons cream tartar, flavor with vanilla. 

CREAM CANDY. 

Mrs. H. M. Simpson, Lawrence. 

Three cups white sugar, two thirds cup 
water, half cup vinegar. Boil without stir- 
ring until it hardens by trying in water. But- 
ter pans, and when nearly cool, pull it the 
same as molasses candy, adding a few drops 
of lemon extract. 

LEMON OR ROCK CANDY. 

Carrie K. Lum. 

To one pound of loaf sugar put a teacup 
of water, set over a slow fire and stir until 
dissolved. Add a little vinegar, remove all 
scum, and boil until it will snap like glass. 
Nuts may be put in. 

[Cream tartar is even better than vinegar in candy; 
recipes — Ed.] 



Confectionery. 



217 



CHOCOLATE CARAMELS. 

Mrs. Wm. Shepherd. 

Take half a pint of milk, let it boil; scrape 
a square and a half of chocolate, put it in a 
tin on the stove, with the milk, till it becomes 
soft; add half pint of molasses and four table- 
spoons of sugar, flavor with teaspoon of va- 
nilla; boil fast and constantly for one hour. 

CHOCOLATE CARAMELS. 

Mrs. M. P. Brace. 

One cup of milk, one of molasses, two of 
sugar, piece of butter the size, of a walnut, 
one cup of Baker's chocolate. 

MOLASSES CANDY. 

Mrs. S. V. Spencer and Mrs. Crane. 

Two cups molasses, one of sugar, one 
tablespoon vinegar, a piece of butter the size 
of a walnut. Boil twenty-five minutes, stir- 
ring constantly. Either pull it or pour it out 
thin on pans. 

COCOA NUT DROPS. 

Mrs. E. P. Willson and Mrs. F. 

One cocoa nut grated, one cup of sugar, 
whites of four eggs ; mix as thick as can be 
stirred, drop in cakes one inch apart, on 
paper, over a baking tin ; bake in quick oven 
until of a yellowish color. 



*5 



218 



Kansas Home Cook-Book. 



MERINGUES. 

Mrs. H. Bancroft, Emporia. 

Whites of six eggs well beaten, three- 
fourths of a pound of powdered sugar, baked 
upon hard wood plank covered with buttered 
paper; drop on one spoonful, when of a light 
brown remove the inside and dry; afterward 
fill with whipped cream, putting two of the 
shells together. Delicious with ice cream. 

CHILIAN ALMOND CAKES. 

Mrs. J. P. Root, Wyandotte. 

Whites of four eggs beaten, with one pound 
of white sugar stirred in gradually while beat- 
ing, one pound of almonds put in hot water 
to skin, then pounded with a little of the 
quantity of sugar, then stirred in with the 
sugar and eggs. One teaspoon dropped on 
buttered and sugared paper in tins. 

KISSES IN BOXES. 

Mrs. J. P. Root, Wyandotte. 

Ten eggs, whites beaten separately, two 
pounds white sugar made into syrup poured 
hot into the whites of the eggs after being 
sufficiently beaten, grated rind of a lemon 
and a few drops of the juice; mix until cold, 
then put in the paper boxes, and bake in an 
oven just right. 



Wrinkd. 



X,et us drink, for our book growing graver and graver 

To subjects too solemn insensibly tends ; 
Let us drink and drink deep; love and virtue shall flavor 

The cup which we fill for — wife, children and friends. 

— Spencer. 



FOR MAKING COFFEE. 

Mrs. Sarah E. Jacobus. 

Select good coffee, look over carefully, re- 
moving all impurities and worthless kernels, 
and roast evenly to a light brown. (A few 
burnt berries will spoil the mess.) Grind just 
before making, very fine. Rinse the coffee- 
pot with boiling water, then fasten a flannel 
bag in the top by means of wire hooks or 
staples, turn in the coffee and pour boiling 
water on, cover and let it leach through. 
When the necessary amount of water has 
leached through, remove the bag and send to 
the table immediately. Be particular and not 
allow the coffee to boil, as this destroys the 
peculiar aroma which is the charm of a good 
cup of coffee. 



220 Kansas Home Cook-Book, 



SYRUP OF COFFEE. 

Mrs. M. E. Whitmore. 

Put a half pound of ground coffee into 
three pints of boiling water; boil down to 
one pint, cool and drain off the liquid into a 
clean stew pan, put it on the fire again, and, 
when boiling, add white sugar to make it the 
consistency of syrup; when cool, bottle and 
seal. When wished to use, put two teaspoons 
in a coffee pot — pour on one quart boiling 
water. 

DYSPEPTIC COFFEE. 

Libbie Thompson, Leroy. 

Take a pint of cornmeal and mix with mo- 
lasses enough to wet it ; put in a bake pan 
and brown the same as coffee. Put half meal 
and half coffee, which makes the coffee ex- 
cellent. 

TO MAKE TEA PROPERLY. 

Mrs. L. F. Mills. 

Put the tea. one spoonful for each person, 
in a saucer, moisten with cold water, not 
enough to cover it, and set it in a hot oven 
two or three minutes, till the leaves uncurl 
and steam. Rinse the teapot with scalding 
water, to heat it through, put in the tea and 
pour on boiling water, just half as much as 
you expect to want, and cover quickly, plac- 



Eobert Keith & Co., successors to DUworih 3 Keith & Co, 



Drinks. 



221 



ing a piece of thick flannel under the lid and 
over the spout to retain all the perfume. 
When the water is added let the teapot stand 
for five minutes where it can be as hot as pos- 
sible without boiling, in a kettle of water 
kept just at the boiling point, by pouring in 
a cup of cold water, when the ebullition grows 
fierce. Then fill with boiling water, and take 
to the table in porcelain or china. After this, 
keep it hot, so that sugar and cream will 
have just time to combine with the beverage, 
while it cools enough to drink. 

MOTHER'S WAY OF MAKING TEA. 

Mrs. G. A. Banks, Lawrence. 

Put the tea in the teapot and pour over 
enough boiling water to wet it. Place the 
pot where the tea will keep hot. It should 
not boil. When the meal is ready add as 
much boiling water as desired. 

NECTAR CREAM. 

Mrs. J. G. Dougherty, Mrs. D. B. Hadley, Wyandotte, and 
Mrs. A. Lake. 

Two ounces of tartaric acid, two pounds of 
white sugar, the juice of half a lemon, three 
pints of water. Boil together five minutes ; 
when nearly cold add the whites of three 
eggs well beaten with half a cup of flour and 
half an ounce of essence of wintergreen. 



For Curtain Goods, Shades, &c, go to Robert Keith & Co. 



222 Kansas Home Cook-Book. 



Bottle and keep in a cool place. Take two 
tablespoons of this for a goblet of water, and 
add one- quarter of a teaspoon of soda, 

CHOCOLATE. 

Mrs. Th. Egersdorff. 

For a half pound of confectioner's chocolate 
take three pints of milk and the yolks of six 
eggs. Rub the chocolate smooth ; let the 
milk boil; pour in the chocolate, and let it 
boil for ten minutes; beat up the eggs very 
light and pour over them the boiling choco- 
late. 

Plain. — Two or three ounces of chocolate 
rubbed up smooth; boil three pints of water, 
pour in the chocolate, sugar to taste. 

Foam. — Three ounces of chocolate, six 
cups of milk, three eggs beaten very light,, 
sugar to taste. Mix well together, heat over 
a slow fire, beating thoroughly with an egg 
beater until it boils. 



Robert Keith & Co., Furniture and Upholstery Goods, 



ffiei far the ^ick 



* OAT MEAL TEA. 

Two tablespoons raw oat meal to ore quart 
water, stand for two hours in a cool place, 
then drain off as it is wanted. 

TOAST WATER. 

Mrs. S. F. Atwood. 

Toast slowly a thin piece of bread till it is 
extremely brown and hard, but not in the 
least black. Put it in a bowl of cold water, 
and cover tightly. Let it stand an hour be- 
fore using. 

COLD WATER AND ICE. 

Mrs. S. F. Atwood. 

Break ice in small pieces, and let the child 
or fever patient have it to hold in the mouth 
constantly. Ice thus taken will cure canker 
mouth, putrid sore throat, and sickness of the 
stomach. 

SAGO MILK. 

Three tablespoons sago, soaked in a cup 
cold water one hour, three cups boiling milk, 



207 Delaware Street, Leavenworth, Kansas. 



224 Kansas Home Cook-Book. 

sweeten and flavor to taste. Simmer slowly- 
half hour; eat warm, Tapioca milk is made 
in the same way. 

EGG LEMONADE. 

A. B. S. 

White of one egg, one tablespoon pulver- 
ized sugar, half of a fresh lemon, one goblet 
water. Beat thoroughly together. Very 
grateful in inflammation of lungs, stomach or 
bowels. 

WINE WHEY. 

Mrs. Dr. Wester-borg Moelier. 

Pint sweet milk, sugar to taste, and little 
cinnamon. Stir in two tablespoons claret 
wine. This will thicken the milk, and in 
about half an hour makes a cooling, pleasant 
food for one recovering from fever. 

GUM ARABIC WATER. 

One teaspoon gum arabic, one goblet cold 
water, stand until it dissolves. Can be fla- 
vored with juice of lemon if desired. 

JELLY WATER. 

Sour jellies dissolved in water njake a 
pleasant drink for fever patients. 

LEMONADE. 
Juice of half a lemon, one teaspoon white 
sugar, one goblet water. Grate in a little of 
the rind if desired. 



Mattresses of every description found at Robert Keith & Co. 



Diet for the Sick. 



225 



OATMEAL GRUEL. 

Stir into a pint of boiling water enough 
oatmeal to make it quite thick gruel; boil for 
fifteen minutes, add a half pound of the best 
raisins, and a tablespoon of white sugar; boil 
an hour, stirring frequently. The sugar and 
raisins may be omitted. 

TAPIOCA GRUEL. 

M. J. Houts. 

Soak tapioca over night in twice the quan- 
tity of water. Stir it into boiling milk, or 
milk and water, and boil until soft. Sweeten 
to suit the taste. 

CORN MEAL GRUEL. 

One tablespoon finely sifted meal, wet 
in cold water. Stir into one quart boiling 
water, simmer for one hour. Salt and sweet- 
en to the taste. 

FLOUR GRUEL. 

Tie a teacup of flour in muslin, and boil it 
four hours; when done, grate a tablespoonful, 
mix with cold water, and stir in boiling milk 
or water. Add a little salt. Excellent for 
children with summer complaint. 

MILK PORRIDGE. 

One and a half tablespoons flour, wet to a 
paste, stirred in a quart of boiling miik; add 



Elegant Chamber Sets at Robert Keith & Co. 



226 Kansas Home Cook-Book. 



salt. Can be thickened with rice-flour, oat- 
meal, arrow root or corn starch. 

BEEF TEA. 

.Mrs. March, Lawrence. 

One pound lean beef cut into small pieces, 
put into a bottle without a drop of water, cover 
tightly and set in a pot of cold water; heat 
gradually to a boil, and continue this steadi- 
ly for three or four hours, until the meat is 
like rags and the juice all out. Season with 
salt to taste. 

BEEF BROTH. 

Mrs. Boiler, junction City. 

Cut off from a nice piece of beef all the fat,, 
then lay the meat on a gridiron just long 
enough to brown without broiling; cut in 
small pieces, and put them with salt in a china 
vessel with a little water. Place in a vessel 
of cold water on the stove, and when it comes 
to a boil let it boil half an hour. 

MUTTON BROTH. 

One pound lean mutton, one quart of cold 
water, one tablespoon of rice soaked in a little 
warm water, four tablespoons milk, salt and 
pepper, with a little parsley. Boil the meat 
unsalted, keeping it closely covered until it 
falls to pieces; strain it out, add the soaked 



Our Goods are Manufactured in Leavenworth. 



Diet for the Sick. 



227 



rice or barley, simmer half an hour, stirring 
often; stir in seasoning and milk, and simmer 
five minutes after it heats up well. Serve it 
with cream crackers. 

CHICKEN SOUP. 

Mrs. C. S. Nourse. 

Cut up half of a plump full grown chicken 
and put it in a saucepan, with two quarts of 
water, or, if a large fowl is used, with more; 
let it boil very slowly, adding a pinch of salt 
and three cloves, for a long time, until the 
water is reduced to one pint; pour it off and 
let it stand until quite cold; skim off the 
grease and|return it to the sauce pan ; when 
hot it will be ready for use. 

CHICKEN ^BROTH. 

Mrs. C. S. Nourse. 

Use the dark meat, boil well, with a table- 
spoon of rice or barley; skim off the fat; use 
as soon as the rice is well done. When taken 
up add a few narrow strips of bread toasted 
well — not too brown. 

BROWNED RICE. 

Mrs. C. M. Roscoe. 

Browned boiled rice eaten with boiled milk 
is an excellent remedy for summer com- 
plaint. Also good for other invalids. 



The National Woven Wire Mattress at Bobert Keith & Co, 



228 Kansas Home Cook-Book. 



BLANC MANGE. 

Half pint of rich cream, half pint water, 
one ounce of isinglass. Put the cream over 
the fire, and when warm add the water with 
isinglass dissolved in it; let it come to a boil, 
then sweeten it sufficiently to be agreeable, 
and flavor with lemon or rose-water. 

POTATO CREAM. 

Boil a good mealy potato very quickly, 
mashing it very smooth with two or three 
tablespoons of rich cream, and a little salt; 
put it in a small shallow baking dish, and 
brown in a very quick oven. 

RICE CREAM. 

Thicken a pint of new milk with rice flour, 
to the consistency of cream ; sweeten and 
flavor it. Beat the whites of two eggs to a 
stiff froth, put a half ounce of gelatine to half 
pint of cold water; when well soaked, place 
over the fire until the gelatine is dissolved ; 
when cool, beat it to a froth with an egg- 
beater, mix with the egg, and sweeten, 
slightly flavoring with rose water. This is 
excellent in diseases of the bowels. 

WINE JELLY. 

Mrs. K. B. Johnson. 

One box of Cox's sparkling gelatine, one 



Our Parlor Sets Manufactured especially for Retail tirade. 



Diet for the Sick. 



229 



pint of cold water; allow it to stand fifteen 
minutes, then add four pints of boiling water, 
one and three-fourths pounds of white sugar, 
one pint Madeira wine, the juice of three 
lemons. If desired, one teaspoon essence of 
cinnamon. Strain it through a coarse cloth. 

BLACKBERRY WINE. 

Mrs. S. F. Mather, Wyandotte, and Mrs. E. R. Bingham.. 

Measure your berries and bruise them ; to 
every gallon, add one quart < f boiling water; 
let the mixture stand twenty-four hours, stir- 
ring occasionally ; then strain into a cask ; 
to each gallon, add two pounds of sugar, 
stir till well dissolved; cork tight, and let 
stand till the following October, then draw off 
into bottles, putting two or three raisins into 
each bottle ; cork tight, keep in a dry, cool 
place. 

BLACKBERRY CORDIAL. 

Mrs. Garrett. 

One quart blackberry juice, two pounds 
loaf sugar, one ounce cloves, one ounce cin- 
namon, one ounce allspice, one ounce nutmeg. 
Pulverize the spice, and tie in a clean cloth ; 
boil all together for half an hour, and skim 
well. Then bottle while hot, and seal. 



Robert Keith & Co., successors to Dilworth, Keith & Co^ 



230 Kansas Home Cook-Book. 

BLACKBERRY WINE. 

Mrs. S. Hastings. 

To one quart of juice put three quarts of 
water and four pounds of sugar. Ferment 
four weeks, then bottle and seal. 

BLACK CURRANT WINE. 

Mrs. S. F. Mither. Wyandotte. 

Pick the currants, measure them, and to 
every four quarts, put one quart water, then 
break the currants, add the measured water, 
stir them up, let them stand three days, then 
squeeze out the juice, and to each quart add 
one pound sugar, put in a vessel and let it 
work, reserving enough of the liquid to fill 
in daily till it is clear. Then stop up, and in 
the course of five months draw off and bottle] 

CHERRY WINE. 

Mrs. C. N. Stevens. 

One gallon of bruised cherries, one gallon 
rain water: let stand twenty-four hours, strain 
and add five pounds sugar ; let stand three 
weeks, strain again and bottle. 

RASPBERRY SHRUB. 

Mrs. S. Hastings. 

To one pint of juice add one pint of sugar ; 
let it stand twenty-four hours, then boil half 
an hour, bottle and seal. 



Everybody should visit the Furniture Emporium of 



Diet for the Sick. 



231 



FOOD FOR INFANTS. 

A, B. S. 

Never wean a baby except for a fatal or in- 
herited disease in the mother. Cow's rnilk is 
the safest and most natural substitute for 
breast milk. Reduce it one-half, and sweeten 
very little. As the child grows older, increase 
the quantity of milk. If the stomach rejects 
it, as* it may, owing to the presence of too 
much casein, take sweet cream and reduce 
with soft water until it looks blue, sweeten a 
little, and you have a food that the chemist 
can scarcely distinguish from the mother's 
milk. When the child is six months old, 
make a thin gruel of fine oat meal and add 
cream. Use a short nipple on a bottle, and 
select those that draw hard, as the effort of 
nursing causes the flow of saliva. Feed at 
regular intervals, and only once at night. 

FOOD FOR INFANTS. 

Mrs. Has Clark, Ft. Scott. 

Take one soda cracker rolled fine, scald 
thoroughly and add a little cream and sugar. 
Also dry light bread boiled in clear water, 
with a little cream and sugar added, or rice 
water seasoned the same way. The less a 
child takes on its stomach at night, the bet- 
ter. If milk is used, never take from a milk 
wagcn, as it becomes partly churned. 



Robert Keith & Co., 207 Delaware Street. 











J 













REMARKS ON HOUSEKEEPING. 

Mrs. S. W. Coates, Kansas City, Mo. 

The great charm of domestic life is in the good order of 
the household. To effect this, the wife and mother must 
be at the helm ; nothing but sickness or physical disability 
will excuse her. On her alone the comfort and happiness 
of the family mainly depend, though each member must 
lend her valuable aid. Nothing so much makes home an 
inviting spot as to see every thing neat, clean, and in order. 
Ever}* housekeeper must know that without the lady of the 
house directs with judgment, servants will not do their 
duties satisfactorily, for they look to her as their guide. 
She must, then, plan and systematize their work for them. 
Let her have certain rules for them to follow ; for instance,, 
let it be distinctly understood that every Monday is wash 
day, every Tuesday ironing day, and on Wednesdays and 
Saturdays, fresh bread and pastry must be baked. Thurs- 
day is usually a good day for polishing silver and tins. 
Friday the general sweep day for up stairs, cleaning cellars, 
etc. These are, of course, the usual work of each day, 
though variations can be made to suit the exigencies of the 
times or requirements of the family. Many may want fresh 
pastry daily; others will be content with a plain rice pud- 



Robert Keith & Co., Furniture and Upholstery Goods, 



I 



Useful Hints, 233 

ding on wash or ir«iing days, which can be made early in 
the morning, and be but little trouble. Wednesday or 
Thursday afternoon should be given to domestics to "go 
out," unless company or visitors in the family, or some 
other good reason interposes. If two servants are kept, one 
can have Wednesday, the other Thursday afternoon, as the 
mistress may desire. Any other time given domestics, un- 
less it be evenings, should be optional with the mistress, 
and these plain rules laid down in the beginning of domes- 
tic service, with an acquiescence therein by the employee, 
would save much after trouble. Live as nearly up to these 
rules as possible, and I will warrant that home duties will 
go on with more smoothness than often exists in families. 



Mrs. Sidney Smith. 

Every housekeeper knows that crackers, 
after being kept for some time, lose their 
tenderness and delicacy. To renew these 
qualities, put the crackers into a broad, shal- 
low pan, and let them stand in a moderately 
hot oven for half an hour. Upon taking 
them out you will be pleased to find them 
fresh and crisp. 

Bread Crumbs. — Put slices of stale bread 
in a slow oven till they are perfectly dried 
up. Break them in pieces, and reduce them 
to a coarse powder with a rolling-pin; sift 
them, and they are ready for use. They are 
better than cracker crumbs; the latter, when 
powdered, are too floury. 



201 Delaware Street, Leavenworth, Kansas. 
16 



234 Kansas Home Cook-Book. 



Mrs. B. C. FairchilcJ. 

To Make Good Vinegar. — Eight quarts 
warm cistern (or rain) water, one quart mo- 
lasses; mix in a stone jar, set in a warm 
place, and in twenty-eight days it will be fit 
for use. 

L. G. Raymond. 

Suet. — Many people use lard, who really 
prefer suet, because they find the latter un- 
manageable for pastry, etc. If suet is nicely 
shred, or if the thin skin in which it is en- 
closed is all removed, the suet boiled in water 
until it will mash easily between the fingers, 
then the water allowed to boil out and the 
suet to melt, it will not need straining. If 
salted when taken from the fire, and stirred 
frequently while cooling, it will be found 
quite as soft, nearly as white, and much more 
wholesome than lard. 

Mrs. M. F. Pierce. 

Rancid lard or butter may be purified and 
made sweet for cooking purposes by trying it 
over with a little water added and a few sliced 
raw potatoes. I consider this an important 
item in cooking. 

Mr?. B. C. Fairchild. 

Lamp Wicks. — A lamp wick, equally as 
good as those you buy, may be made out of 
canton flannel. Take a strip three times as 



Robert Keith & Co., successors to Dilworth, Keith & Co, 



Useful Hints. 



235 



wide as you wish the wick to be, and as long 
as you like; fold it with the fleecy side in, so 
that it will have three thicknesses, and baste, 
or overcast it on the side. It is quite con- 
venient, to say nothing of the little item of 
expense, to be able to make a new lamp wick 
whenever it is needed, without troubling any- 
one to buy it. 

Mrs. J. S. Rice. 

Bottle Stoppers. — A few drops of ammo- 
nia will loosen glass stoppers in jars or bot- 
tles. 

Mrs. John A. Dolman, St. Joseph, Mo. 

To Make Canaries Sing — A piece of rock 
candy as large as a filbert, put in the drinking 
water of a canary, will cause it to sing. 

Mrs. Hunting. 

To Remove Fruit Stains. — Hold the stain- 
ed article, before it has been wet, tightly over 
a bucket or tub, and pour boiling water upon 
the spots until they disappear. Do not allow 
the fabric to touch the water below. 

To Remove Indelible Ink. — Saturate the 
spots with iodine, then wash with ammonia. 
The ink will be entirely removed. 

To Remove Ink Spots from Linen. — Melt 
a piece of mould candle of the best quality, 
and dip the stained linen in the melted tallow, 
then wash thoroughly. 



Mattresses of every description found at Robert Keith & Qr 



236 Kansas Home Cook-Book. 

Miss M. S. Ingersoll, Fort Scott. 

To Remove Iron Rust from Clothing. — 
Rub the spots with lemon juice and salt, and 
place in the hot sun. If lemon juice cannot 
be obtained, take strong vinegar. 

Mrs. Has Clark, Fort Scott. 

To Remove Smell of Onions from the 
Breath. — Wash the mouth with a woak solu- 
tion of citric acid ; rinse with soda water. 

Miss M. S. Ingersoll, Fort Scott. 

To Remove Stains from the Hands. --Rub 
with chloride of lime, slightly moistening with 
water. 

Mrs. D. C. Hawthorne. 

To Make good Black Ink. — Dissolve one 
tablespoon of logwood in a pint of hot (not 
boiling) water; stir it five minutes; then add 
a half teaspoon bi-chromate of potash, and 
your ink is made, all ready to bottle. 

Miss J. S. Wright, Blue Rapids. 

^Indelible Ink. — Dissolve eleven grains of 
nitrate of silver in thirty grains water of am- 
monia. In eighty-five grains (or two and a 
half teaspoons) rain water dissolve twenty 
grains of gum arabic. When the gum is dis- 
solved, put into the same vial twenty-two 
grains of carbonate of soda. When all is well 
dissolved, mix the contents of both vials and 
place the vial containing the mixture in a ba- 



Robert Keith & Co., successors to Dilworth, Keith & Co. 



Useful Hints. 



237 



sin of water, and boil for several minutes, or 
until a black compound is the result. When 
cold, it is ready for use. Keep it from the 
light, and where it will not freeze. 

Mrs. Sleeper. 

Sealing Wax. — Take rosin, six and a half 
pounds; beeswax, half a pound; Venetian 
red, one and a half pounds. Melt together. 

Mr?. Nelles. 

Recipe for Cleaning Clothes. — Five 
ounces ammonia, one and a half ounces of 
spirits wine, four ounces white castile soap, 
half an ounce of glycerine, one ounce ether. 
Cut the soap fine and heat in one quart of 
soft water until dissolved; add three quarts 
more of soft water, together with the other 
ingredients; mix thoroughly; keep well 
corked; rub the spots with a sponge dipped 
in the mixture. It is also excellent for clean- 
ing glass and paint. 

Mrs. Jeff. Williams, St. Joseph, Mo. 

To Renew Linen Suits when Faded. — 
For one full suit, take one-half pound of com- 
mon black tea, boil it well in a metal pot; 
dissolve one ounce of alum in the tea, strain 
through a cullender, and let it settle; pour it 
off the sediment; have sufficient water to 
cover the goods ; let it stand in the tea for 
about half an hour, carefully keeping all the 



Our Parlor Sets Manufactured especially foi Retial trade. 



238 Kansas Home Cook-Book. 

parts under the water; hang to dry, wrong 
side out. 

Mrs. B. C. Fairchild. 

For Cleaning Silk. — Take one cup of soft 
soap, one cup of molasses, one wine glass of 
gin, and the white of one egg; mix them 
well in a basin with hot water, making a 
strong suds; then wash your silk, and press 
between two pieces of cotton cloth. It will 
come out as bright as new. 

Mrs. H. M. Allen 

To Care for Furs. — Take the furs and 
beat well, as soon as you are through using 
in the spring, put in a box and wrap tightly 
with paper — so tightly nothing, however 
small, can enter. Put them away in May, if 
possible, and keep in a cool, dry place. 

Mrs. Hunting. 

To Prevent Starch from Adhering to 
the Smooth Irons — Boil the starch as usual, 
and to every quart of the same add a teaspoon 
refined sugar and a small lump of either 
spermaceti, mutton tallow or butter ; or if you 
do not object to the odor (which will soon 
evaporate), a little coal oil 

To Take Rust from Flatirons. — Rub 
beeswax on when the iron is moderately hot, 
and rub hard on a woolen cloth ; it makes 
the iron smooth. 



Robert Keith & Co., Furniture and Upholstery Goods, 



Useful Hints, 



239 



Mrs. B. C. Fairchild. * 

To Restore Faded Black Clothes. — 
Boil three ounces logwood in one quart vine- 
gar; when the color is extracted, drop in a 
piece of carbonate iron the size of a large 
chestnut; let it boil five minutes. Have the 
articles to be restored sponged with soap and 
hot water, laying them on the table, and brush- 
ing the nap down (if they have any), with a 
sponge. Take the dye upon the table and 
sponge them all over with it. When wet with 
the dye, dissolve a teaspoon of saleratus in a 
teacup of warm water, and sponge over again 
with this. They must not be wrung for fear 
of wrinkling, but carefully hung up to drain. 
The brownest cloth may be made a perfect 
black in this simple way. 

To Clean Black Silk. — Into one quart of 
water put a black kid glove, and boil down to 
a pint ; sponge the silk, and iron on the 
wrong side while damp. 

Mrs. F. M. Keith, White Cloud. " 

Washing Fluid. — To five quarts soft water, 
add one pound sal soda, and half a pound 
unslaked lime. Heat gradually till dissolved. 
After being thoroughly settled, pour into jugs 
and cork tightly. When using this prepara- 
tion, the clothes should be soaked over night 
in clear cold water. To one boiler of hot 



207 Delaware Street, Leavenworth, Kansas. 



240 Kansas Home Cook-Book. 



water, add a coffee cup of the fluid. Boil the 
clothes half an hour. 

Mrs. D. C. Hawthorne. 

Liquid Blueing. — One ounce good prus- 
sian blue, half an ounce pulverized oxalic 
acid, and one quart soft water. Keep it in a 
warm room, and stir occasionally for a week. 
Mix a few drops in a teacup of water, and 
then thoroughly stir this in your rinsing 
water. 

Mrs. J. S. Wright, Blue Rapids. 

Hard Soap. — Three pounds sal soda, three 
pounds grease, one and a half pounds lime, 
three gallons soft water. Dissolve the lime 
and sal soda in the water. Boil half an hour. 
Then settle and pour off To this liquid add 
the grease and two ounces pulverized rosin. 
Boil two hours, or until of the consistency of 
honey. Pour into flat pans or boxes, and 
when cold cut into bars or cakes. 

Mrs. J. S. Wright, Blue Rapids. 

Soft Soap without Heat. — Put the grease 
into a cask, and add strong lye. As the 
grease accumulates, add more lye, stirring oc- 
casionally with a stick kept in the cask. 

Mrs. O. B. Gunn. 

For Washing Blankets. — Soak over night 
in a pail of rain water, in which a pint of soft 
soap and a tablespoon of borax have been 



For Curtain Goods, Shades, &c, go to Robert Keith & Co^ 



Useful Hints. 241 

dissolved. In the morning, rinse in two 
waters, cold. 

Mrs. Catlin. 

To Mend China. — Take a very thick solu- 
tion of gum arabic in water, and stir into it 
plaster paris, until the mixture becomes of 
the proper consistency. Apply with a brush 
to the fractured edges of the china, and stick 
them together. In three days the article can- 
not be broken in the same place. The white- 
ness of the cement renders it doubly valuable. 

Mrs. C. H. Crane, Osawattomie. 

To Cement Broken China. — Powder lime 
and sift through fine muslin, tie some in a 
thin muslin, put on the edges of broken china 
some white of an egg, dust some lime quick- 
ly on the same, and unite quickly, press to- 
gether hard. 

Mrs. L. AY. Hooker, Wyandotte. 

To Keep Out Red Ants. — Place in the 
closet, or wherever they appear, a small quan- 
tity of green sage. 

M. Rock, St. Joseph, Mo. 

To Destroy and Prevent Bed Bugs. — 
Take two ounces of lard, and one ounce of 
quicksilver, mix well, and apply with a soft 
brush or feather where the pests frequent. 
Apply once a year. 



Elegant Chamber Sets at Robert Keith & Co. 



"242 Kansas Home Cook-Book. 



' Miss Sarah P. Ladd, Wyandotte. 

Vermin Exterminator.- — A blessing to 
housekeepers, and no danger of poison: Take 
a half pound of alum to one pail of water 
foiling hot; dip in the ends of the slats; then 
take a good scrubbing brush and apply thor- 
oughly to all parts affected, all cracks in the 
plastering or wood work. A certain cure for 
bed-bugs. Tried. 

Fannie Beckwith, Olathe. 

Chicken Cholera. — Take one part cay- 
enne pepper, two parts ginger; mix with lard 
and flour enough to make pills as large as a 
pea. Give two or more twice a day. 

Mrs. Mary F. Pierce. 

To tint the walls of a room buff, add yel- 
low ochre to the whitewash until it is of the 
color to suit you. 

Sarah E. Jacobus. 

Whitewash. — Take ten pounds paris white, 
half pound best white glue; cover the glue 
with cold water at night, and in the morning 
carefully heat until dissolved; then stir in the 
paris white, and thin with hot water to the 
proper milky consistency for applying to 
walls; apply with a calcimining brush. For 
side walls a little more glue may be added. 
If the walls are first brushed over with clean, 
cold water, the whitewash will spread more 
easily. 



Everybody should visit the Furniture Emporium of 



Useful Hints. 



243 



To Color Cotton Rags Yellow. — Take 
peach tree leaves and steep; after straining, 
add a bit of powdered alum. 

To Dye Red. — Wet the goods in soap 
suds; for each pound of goods one ounce 
cochineal, one ounce muriate of tin, a little 
cream tartar; all dissolved in warm water. 
Put the goods in and boil ten minutes; rinse 
while warm in warm water. The color can 
be varied by using more or less of muriate of 
tin. 

To Dye Green. — To three pounds of 
goods, one pound fustic; boil five minutes, 
then add three ounces of alum, two ounces 
chemic. Put in the goods and boil five min- 
utes. 

The above dyes of red and green are for 
woolen goods, and are excellent and cheap 
in rag carpets. 

Mrs. H. M. AUer. 

Cologne. — One and a half pints alcohol, 
one and a half drachms bergamot, one drachm 
lemon, a half dram rosemary, one and a half 
drachms garden lavender; musk and rose wa- 
ter as you like. 



Robert Keith & Co., 207 Delaware Street. 



%Mt (gtiquette. 



This Book being pre-eminently a Kansas production, 
the Publishers may be justified in suggesting that direc- 
tions in regard to table etiquette which are suited to the 
customs and habits of a community of wealth and leisure, 
are not adapted to the needs of an eager, busy, working 
people. While many have brought with them from older 
homes the knowledge and appreciation of elaborate tables, 
they find here neither the time, occasion or conveniences 
for such display. Attempts to ape the habits of foreign 
families, who have numerous trained servants and extensive 
establishments, are but foolish and ruinous. It is to these 
efforts that we owe the almost total loss of social life, and 
the ruined health of American housewives. When our 
homes can be opened to the reception of an evening com- 
pany, and refreshments confined to the passing of a cup of 
tea or coffee and a biscuit, we shall then have taken the first 
step toward a social life without care or worry. 

Food served gracefully, and without confusion, renders 
the plainest meal a season of enjoyment. The manner in 
which the table is laid, and the mode in which food i s 
prepared and served, influences not only the eye but the 
appetite. 



Mattresses of every description found at Robert Keith & Co* 



Table Etiquette. 



245 



Table linen, white, well ironed and smoothly folded, 
however coarse, is always satisfactory ; while the best satin 
damask, crumpled in its folds, soiled, or half-ironed, may 
spoil the best meal. A small vase of flowers or ferns may 
easily form the center-piece of the everyday meal. Beauti- 
ful fruits and flowers at table, have the same effect as music 
after it; they soften the manners, and gently and sweetly 
gratify the. senses. 

The great purpose of rules of etiquette is, to inculcate 
good manners, and thus render us mutually agreeable. 
Having a solid basis in taste and good sense, they are prac. 
tically important and should be generally adopted. Chief 
among the rules for table manners is to eat slowly, as if it 
were a pleasure you desired to prolong, rather than a duty 
to be over with as quickly as possible. Do not bring pre- 
judices, dislikes or annoyances, to the table; they would 
spoil the best dinner. Respect the hour of meals; you 
have no right to destroy the comfort of the family by your 
want of punctuality. 

Find little fault at the time of eating, and praise wherever 
you can. Have as much variety in your food as possible, 
but not many dishes. 

Always have your table served neatly, and you will never 
have cause to be ashamed. Be hospitable, if it is only a 
crust and a cup of cold water, and is clean, and good of its 
kind, there is no reason to blush for it; and with sincere 
friends the hearty welcome will make amends for the ab- 
• sence of rich viands. 



Elegant Chamber Sets at Robert Keith & Co, 



246 Kansas Home Cook-Book. 

BREAKFAST. 

It seems he had taken 

A light breakfast — bacon, 
An egg with a little broiled haddock, at most 
A round and a half of some hot buttered toast, 
With a slice of cold sirloin from yesterday's roast ; 

And then — let me see — ! 

He had two — perhaps three — 
Cups, (with sugar and cream,) of strong gun-powder tea r 
With a spoonful in each of some choice tau de vie. 

—Hood. 

We are of opinion that early breakfasts should be light 
and simple. The beverage ought to be coffee with milk, 
chocolate, cocoa, or cold water. The table decorations 
should be simple, and without great display of silver and 
large, costly dishes. The coffee urn and cups and saucers 
should be placed in front of the hostess, and should be used: 
without clatter. 

DINNER. 

O hour of all hours, the most bless' d upon earth, 
Bless" d hour of our dinners ! 

The land of his birth ; 
The face of his first love ; the bills that he owes ; 
The twaddle of friends, and the venom of foes ; 
The sermon he heard when to church he last went ; 
The money he borrowed, the money he spent ; 
A13 of these things a man, I believe, may forget, 
And not be the worse for forgetting; but yet 
Never, never, Oh never ! earth's luckiest sinner 
Ha:h. unpunished, forgotten the hour of his dinner ! 

— Ozi en Meredith* 

The preparation of dinner is, in large families, the chief 
labor of the day. It is also a meal which, consuming a 



Me National Whven Wire Mattress at Robert Edith & Co, 



Table Etiquette. 247 

great amount of time and attention, is most easily destroyed 
by delay and negligence. If a cook would learn the art 
of spoiling the best dinner, she has but to arrange the 
viands so that they shall be waiting for the table. If the 
fish is ready before the soup, the former will fall to pieces ; 
if the various vegetables are ready before the meat, and are 
not well drained, they will become co)d and sodden. If 
the best cooked meal is thus delayed, and then served on 
cold dishes, with cold covers and plates, ail is ruined. 
Dinners are too commonly spoiled by the most culpable 
acts of neglect in the simple matter of service. Cleanli- 
ness, every where "a great gain," is a cardinal principle in 
the preparation and serving of food. 

Every lady should head her own table. As the mem- 
bers enter for the family meal, let them come in with de- 
ference and due respect to her who awaits their coming. 
With children, clean hands should be enforced, and faces 
brightened with looks of contentment and satisfaction; all 
thoughts of outside discomforts banished for the time being. 
If there are invited friends, let them be seated first, and to 
the right and left of the host and hostess, with due respect 
to age and sex. Nothing is worse than for a dinner guest 
to keep the table waiting, and allow the repast to be spoiled,. 

TEAS. 

" Now stir the fire and close the shutters fast, 
Let fall the curtains, wheel the sofa round; 
And while the bubbling and loud hissing urn 
Throws up a steamy column, and the cups, 
That cheer, but not inebriate, wait on each, 
So let us welcome peaceful evening in." 

Teas are one of he most enjoyable meals of the day if 
served with quiet ai c simplicity. In this country they are 
so often the company meal that there is a strong inclination 



248 Kansas Home Cook-Book. 

to have the bill of fare more like that of dinner than is either 
healthful for guests or convenient for the hostess. Simple 
■cups of tea and coffee, thinly cut slices of rolled bread, or 
sandwiches, wafer biscuits, a dish of fruit, and one, or pos- 
sibly two varieties of cake, are all that is necessary. Rus- 
sian tea is made in the ordinary way, with the addition of 
sliced lemon, and is 'very much in vogue. 



Robert Keith & Co., successors to Dilworth, Keith & Go. 



§ill§ of gate. 



In the accompanying Bills of Fare, the arrangement of 
the various courses will be suggested by the form in which 
they are given : 



BREAKFASTS. 

BREAKFAST Xo. 1. 

Buttered Toast. Potato Puffs. 

Beefsteak. 
Rolls. Baked Potatoes. 

Buckwheat Cakes. 
Coffee. Chocolate. 



BREAKFAST No. 2. 

Broiled Spring Chicken. 
Parker House Rolls. Corn Bread. 

Egg Omelet. Fried Oysters. 

Mashed Potatoes. 
Coffee. Chocolate. 



BREAKFAST No. 3. 

Fresh or Salt Fish. Potatoes. 

French Toast. Muffins. 
Fried Ham. 

Coffee. Tea. Chocolate. 



Boberth Keith & Co., 207 Delaware Street. 

17 



250 Kansas Home Cook-Book. 

DINNERS. 



DXXXER Xo. 1. 

FIRST COURSE. 

Oyster Soup, with Celery. 

SECOND COURSE, 

Roast Turkey. 
Croquettes of Rice. Sweet and Irish Potatoes. 

THIRD COURSE. 

Quail on Toast. 
Vegetables. Pickles. Baked Tomatoes. 
Macaroni. J e Uy» 

DESSERT. 

Hedgehog Pudding. 
Mince Pie. Lemon Pie. 

Cheese. Fruits. Nuts. 

Coffee. 



IXXER Xo. 2. 

FIRST COURSE. 

Raw Oysters. Tomato Soup. 

SECOND COURSE. 

Roast Beef. 

THIRD COURSE. 

Roast Turkey. Ducks. 
Vegetables in season. Croquettes of Rice or Hominy. 
Cranberry Sauce. Currant Jelly. 

' — - z. ~ — — 

Cream Custard. Lemon Pie. 

Fruits. Nuts. 
Coffee. 



Robert 'Keith & Co., Furniture wad Upholstery Goods. 



Bills of Fare. 251 
PLAIN DINNERS. 

BIIIER No. 1. 

Veal Soup. 
Roast Beef. Peas. Beans. 

Potatoes. Dressed Lettuce. 

Boiled Batter Pudding;. 



DIXIES No. 2. 

Stewed Fowl, Celery Sauce. 
Mashed Turnips. Boiled Macaroni. 

Apple Pie. Mince Pie. 

DINNER No. 3. 

Roast Ducks, Cranberry Sauce. 
Sweet Potatoes. Potato Puffs. 

Baked Indian Pudding. Pies. 

dinner no. 4. 

Boiled Corned Beef. Cabbage. Beets, 
Carrots. Parsnips. Potatoes. 
Bread Pudding. 

COMPANY TEA. 

Tea. Coffee. Chocolate. 
Biscuits. 

Oysters Patties. Chicken Salad. 

Cold Tongue. 
Cake and Preserves. 

COMPANY TEA No. 2. 

Tea, Coffee or Chocolate. 
Escalloped or Fried Oysters. Muffins. 
Sliced Turkey and Ham. 
Cold Biscuits. 
Sardines and Sliced Lemons. 
Cake in variety. 



■¥or Curtain Goods, Shades &c. } go to Robert Keith & Co. 



252 Kansas Home Cook-Book. 



LUNCHES FOR WASH DAYS. 

Lunch No. i. — Cold roast beef, baked potatoes, bread ? 
butter, pickles, mince pie. 

Lunch No. 2. — Minced beef and boiled potatoes, cold 
slaw, custard pudding. 

Lunch No. 3. — Fish, potatoes, 'tomatoes, rice pudding 
and fruit. 

Lunch No. 4. — Sliced cold veal, jelly, baked sweet po- 
tatoes, bread, butter, pickles, apple pie. 

ALLOWANCE OF SUPPLIES FOR AN ENTER- 
TAINMENT. 
Allow one quart of oysters to every three persons pres- 
ent. Five chickens, (or, what is better, a ten pound turkey, 
boiled and minced), and fifteen heads of celery, are enough 
for chicken salad for fifty guests ; one gallon of ice cream 
to every twenty guests ; one hundred and thirty sandwiches 
for one hundred guests; and six to ten quarts of wine jelly 
for each hundred ; for a company of twenty, allow three 
chickens for salad; one hundred pickled oysters; two 
moulds of Charlotte Russe ; one gallon of cream, and four 
dozen biscuits. — Chicago Home Cook Book. 

We are indebted to Mrs. Putnam's Receipt Book, Miss 
Marion Harland's Common Sense in the Household, and 
the Chicago Home Cook-Book, for much valuable informa- 
mation, and desire to make special acknowledgments to the 
latter for selections from its Bills of Fare. 



The Rational Woven Wire Mattress at Robert Keith & Co* 



Nor love, nor honor, wealth, nor power, 

Can give the heart a cheerful hour, 

When health is lost. Be timely wise ; 

With health all taste of pleasure lies. — Gay. 

Th' ingredients of health and long life are 
Great temperance, open air, 

Easy labor, lit Ae care. — Sir Phillip Sidney. 

The remedies in italics are Homeopathic, and can be 
obtained of any physician of that school. If relief does 
not follow the remedy, consult a physician or medical 
guide. Homeopathy has no specifics ; every disease must 
be relieved according to indications. 

ABSCESS OF THE BREAST. 

Foment the breast thoroughly three or four 
times a day, then follow with tincture of Phy- 
tolacca and glycerine equal parts, applied 
with linen cloths saturated with the lotion. 
Take Phytolacca 2d internally, ten drops to a 
half glass of water, a tablespoon every half 
hour. 

BURNS. 

Make a thick paste of molasses and flour, 
or castile soap and flour, covering the parts 
so as to entirely exclude the air. For a deep 
burn, dress daily with lime water and linseed 
oil, equal parts. 



254 Kansas Home Co ok- Bo ok. 

COLDS. 

Take aconite and mix vomica 2d, dilute one 
drop to a tablespoon of water.^ Alternate 
every hour. 

CROUP. 

Aconite and tartar emetic 2d, alternative of 
each, taken every fifteen minutes, will relieve 
cases not complicated with other affections. 

CAMPHOR CERATE. 

Mrs. Sears. 

One and a half ounces spermaceti, half 
ounce white wax, six drachms pounded cam- 
phor, four tablespoons olive oil. Stand near 
the fire until it dissolves. Beat tili^cold. 

CUTS AND BURNS. 

Mrs. Shepherd. 

Equal parts burgundy pitch, beeswax and 
fresh lard melted together. 

COUGH MIXTURE. 

Mrs. N. C. McFarland. 

Take of boneset, slippery elm, flax seed 
and stick liquorice two ounces each, one pint 
molasses, half pound brown sugar. Simmer 
the herbs in water (about three pints), until 
the strength is extracted, add the sugar and 
molasses, strain and boil to the consistency of 
cream. A teaspoon every two hours. 



Medical Hints. 255 
COLIC — BILIOUS. 

Put ten drops colycinth isl in eight spoons 
water, take a spoonful every ten minutes. 

CHOLERA MORBUS. 

Camphor tincture thr* e drops rubbed into 
a teaspoon sugar, then dissolved in six table- 
spoons water. Give a spoonful every ten 
minutes. 

COLIC OF INFANTS, 

If from over- feeding, give ?iux vomica $d 
in pellets. If from cold, put one drop cam- 
phor on half a teaspoon of sugar, and feed 
slowly to the child. 

CONSTIPATION, 

Remove if possible by diet, eating unbolted 
wheat bread, cracked wheat, and all kinds of 
fruit. Avoid meat, grease, pies, cakes, and 
high-seasoned food. If this does not avail, 
take podophyllum 2d and nux vomica 3d, two 
doses of each a day. 

DIARRHCEA. 
Discharges light and thin, take arsenicum; 
green, with pain, mercurius bions ; bloody and 
slimy, mercurius corr; frequent painless dis- 
charges and cold extremities, take veratnim. 

CORNS. 

Mrs. H. Bancroft, Emporia. 

Bind on thick slices of lemon. 



256 Kansas Home Cook-Book. 



DIARRHCEA. 

Mrs. D. W. Houston. 

A moderately strong tea of blackberry- 
root. Make it palatable with sugar and 
cream, and let the child use it as ordinary 
drink. Or, let the child eat all pure loaf 
sugar as it will. 

DYSENTERY. 

Sarah M. Hartough. 

Into half a glass of port wine stir a tea- 
spoon of starch, sweetened with loaf sugar; 
grate half a nutmeg in it, and drink three or 
four times a day. 

HOT FOMENTATIONS 

Will relieve severe pain and acute inflamma- 
tion in any part of the body. Wring a flannel 
out of cold water, and lay on the top of the 
stove until it is steaming hot. It must be 
changed every five minutes. If allowed to 
get cool, it loses its value. 

LOSS OF VOICE. 

Mrs. J. C. Ketcheson. 
Take equal parts of pure olive oil, honey 
and Jamaica rum; mix well together. For 
an adult, one tablespoon three times a day; 
for a child three months old, from ten to fif- 
teen drops — increase the dose according to 
age of child. If the cough is very severe, 
take the preparation when inclined to cough, 
always shaking well before using. 



Medical Hints. 



257 



NEURALGIA. 

Mrs. H. Bancroft. 

Heat a new brick, wrap it in flannel, and 
apply to the part affected. 

NEURALGIA. 

Aconite tincture, three drops to a half glass 
of water; a tablespoon every hour. 

PILES. 

One tablespoon lard, one teaspoon pulver- 
ized soapstone; simmer together. 

PREVENTION AND CURE OF QUAR- 
TER-CRACK. 

W. F. Morgan. 

After the paring, the horse should have 
daily a hot foot-bath. This will increase the 
circulation in the foot, and cause the hoof to 
"grow off" the crack much sooner. As the 
case improves, the baths may be given less 
frequently — say thrice, then twice, and then 
once a week, until a perfect cure. Both fore 
feet should have an occasional bath, as pre- 
ventive treatment. I have found this the best 
treatment, also, for feverish, hard and dry 
hoofs, and for the first stage of contracted 
hoofs ; and I have tried wet pads, fresh mud, 
fresh cow manure, tar, etc. This bath may 
be given by means of a sponge and thick bot- 
tomed pail, and water as warm as the hand 
can bear comfortably; and the foot should be 
kept in the bath from five to ten minutes. 



258 Kansas Home Cook-Book. 

PAINFUL MENSES. 

Aconite 2d and vermifnga 2d\ ten drops to 
eight spoons of water. Take a tablespoon 
every half hour. 

SICK HEADACfi :. 

Nux vomica 2d, dilution six drops to six 
spoons of water. A spoonful every twenty 
minutes. 

SORE THROAT. 
Simple inflammation relieved by belladon?ia 
once in two hours. If ulcerated, take mercu- 
rius, two grains four times a day. 

SORENESS OF THE CHEST, 

Mrs. Jno. A. Dolman, St. Joseph, Mo. 

White wadding folded in two or three 
thicknesses and bound on the chest. It is 
equally good in sore throat, or face, produced 
by cold, 

TOOTH POWDER. 

Mrs. Bittman. 

Take pulverized chalk, and twice as much 
charcoal; make very fine, and add castile 
soap suds and spirits of camphor to make a 
thick paste. Apply with the finger and brush. 

TROCHES. 

Mrs. D. Taylor. 

One ounce pulverized cubebs, one ounce 
pulverized liquorice root, one ounce pulver- 
ized gum arabic, half pound brown sugar t 



Medical Hints. 259 

two tablespoons boiling water poured on the 
sugar, and flour enough to roll; cut them 
with a thimble, and dry before using. 

WHITENING THE SKIN. 

Mrs. Elvira W. Burr. 

One ounce powdered borax, two ounces 
cologne, one quart alcohol, three quarts rain 
water; bathe with the solution three times a 
day. 

Persons afflicted with an eruption known 
as prickly heat, will find the above solution 
very soothing. 

WEN. 

Mrs. J. S. Rice. 

Wash with sirong salt and vinegar twice a 
day for a month. 

HINTS. 

Dr. C. F. Kuechler. 

Gluttony, and the use of spices mingled 
with food daily, lead more people into the 
use of brandy and into intemperance than 
anything else. 

Never sleep with the head westward; north 
is best. 

Never feed your children chicken or veal,, 
especially when too loose in their bowels. 

Fresh butter, without salt, has cured many 
a child, after everything else failed, when suf- 
fering from summer complaint. 

In chronic catarrh never use douches, as 
the unavoidable metastasis will prove more- 
serious than the primary disorder. 



260 Kansas Home Cook-Book, 



Never allow a red rubber dental plate to 
come into your mouth, nor any amalgam 
teeth filling, as both contain quicksilver 
enough to poison you for life. 

Never neglect a cold. Use a little cam- 
phor in the beginning, either by smelling or 
by eating very small quantities at short inter- 
vals, during the first few hours. 

GROWING HYACINTHS IN SPONGE. 

Take a large sponge, make incisions about 
three inches deep and two long, insert bulbs 
in them, the sponge filled with bulbs in the 
top of a large vase, and fill the vase by pour- 
ing water through the sponge until about 
one-half the sponge is below the water. Let 
the water be slightly warm, and being kept 
in a warm room, not allowed to become cold. 
In two or three days the bulbs besin to shoot 
their bright green spires upward, and in two 
or three weeks will be five or six inches high. 
About this time, in order to hide the unsight- 
ly appearance of the sponge, scatter a few 
thimblesful of rapeseed over the surface, be- 
tween the bulbs, which will spring up almost 
immediately, and cover it entirely with a fine 
moss-like mantle, adding greatly to the beau- 
ty of the whole. 

TO CLEAN OR RENEW FURNITURE. 

Mrs. Jeff. Williams, St. Joseph, Mo* 

Take sweet oil one part, and venice turpen- 
tine one part; mix well, and apply with a 



Medical Hints. 



261 



piece of soft flannel. Then rub very thor- 
oughly with clean, soft flannel, and the most 
beautiful luster will be obtained. 

TO MAKE AN OUT-DOOR FERNERY. 

The simplest and most satisfactory method 
for beginners, is to select some shady spot in 
the garden — the north side of a close fence, 
barn or out-house, will suit — well protected 
from the direct rays of the sun ; dig a trench 
eighteen inches deep, in which place about a 
foot of broken sandstone or brick-bats ; then 
fill up with equal parts of common soil, sand 
and vegetable mould from the woods. The 
bed should not be wider than four feet, and if 
made in the form of a sloping bank, so much 
the better, edging with an irregular row of 
broken stones, to keep the soil from washing. 
The best time to transplant ferns is in the 
spring, when they begin to show themselves 
above the ground. Be careful to plant them 
no deeper than you found them in the woods 
— that is, with the crown just above the soil. 
Plant the largest species nearest the fence, 
about two feet apart; the medium-sized in 
the middle, and the smallest behind and 
among the stones that form the edge. Water 
them well in planting, and see that they are 
kept moist, but not soaking wtt, during the 
hot summer months. As a general rule, 
ferns prefer moisture, shade, and shelter from 
high winds. In October, cover them over 



262 Kansas Home Cook-Book. 



— that is, with the crown just above the soil. 
Plant the largest species nearest the fence, 
about two feet apart; the medium-sized in 
the middle, and the smallest behind and 
among the stones that form the edge. Water 
them well in planting, and see that they are 
kept moist, but not soaking wet, during the 
hot summer months. As a general rule, 
ferns prefer moisture, shade, and shelter from 
high winds. In October, cover them over 
with a thin covering of leaves or straw, to be 
removed in early spring. Add, if possible, a 
little decayed leaf-mould every spring. 

Among fhe ferns to be found in the woods 
near Leavenworth, the following are desirable 
to commence with: 

Large Ferns— Adiantum pedatum, Asple- 
nium angustifolium, Aspidium goldianum, 
Onoclea sensibilis, and Asplenium filix fcem- 
ina. Medium sized Ferns — Cystopteris fra- 
gilis and Woodsia obtusa; and of small ferns, 
the Antigramma rhyzophillus and Pellea 
atropurpurea. 

FOR CRYSTALIZING GRASS. 

Chicago Home Cook Book. 

Take one and one-half pounds of rock 
alum, pour on three pints boiling water; 
when quite cool, put into a wide mouth ves- 
sel, hang in your grasses, a few at a time. 
Do not let them get too heavy, or the stems 
will not support them. You may again heat 



Miscellany. 



263 



alum and add more grasses. By adding a 
little coloring, it will give variety. 

PRESERVING AUTUMN LEAVES. 

Chicago Home Cook Book. 

These may be easily preserved and retain 
their natural tints, or nearly so, by either of 
the following methods : As they are gath- 
ered they may be laid between the leaves of 
a magazine until the book is full, and left with 
a light weight upon them until the moisture 
of the leaves has been absorbed ; two or three 
thicknesses of paper should intervene between 
the leaves. If the leaves are large or in clus- 
ters, take newspapers, lay them on a shelf, and 
use in the same manner as above. Another 
method, is to iron each leaf with a middling 
hot iron until the moisture is all out of them. 
Are best without varnish. 

SKELETON LEAVES. 

Boil the leaves in equal parts of rain water 
and soft soap until you can separate the pulp 
from the skin ; take them out into clear water; 
lay the leaf to be cleaned on glass, the upper 
side of the leaf next to the glass ; then with 
a tooth brush remove all pulp and skin, turn 
the leaf and repeat the process ; when thor- 
oughly done, put the leaf to bleach in this 
solution : One pound sal soda, dissolved in 
iive pints rain water ; one-half pound chloride 



264 Kansas Home Cook-Book. 



ing two or three times ; the last water should 
be a little blue ; float out on paper, press in 
book when nearly dry. In mounting, use 
mucilage made of five parts gum arabic, three 
parts white sugar, two parts of starch ; add a 
very little water, boil and stir until thick and 
white. 

TO PRESERVE EGGS. 

"Mrs. Mary F. Pierce. 

Take dry bran or sawdust, put a layer cn 
the bottom of your box or keg, enough so 
that the egg does not touch the bottom ; then 
put in your eggs, little end down, not near 
enough to touch; then cover them with bran,, 
and keep on in the same way till the box is 
full, having bran on top. Cover with a board 
and set them in the cellar, and they will keep 
any length of time, and when you break them 
they will look like new laid eggs. 

TO PRESERVE CIDER SWEET. 

To one barrel of cider put one pound of 
mustard seed, two pounds of raisins, and one- 
fourth of a pound of stick cinnamon. 

CORNED BEEF. 

J. W. English. 

For one hundred pounds of beef: Eight 
gallons soft water, eight pounds salt, three 
pounds sugar, three ounces saltpetre, two 
ounces soda. Mix and let stand; when cold 
skim off impurities that rise; pour over meat,, 
and let it stand eight or ten days. 



St. Joseph Starch Co. 

ST. JOSEPH, MO. 

S T A- IOL O Jn£ « 

Pure Unchemicaled Starch! 

Made from the best White Corn, 

FREE PROM ALL CHEMICALS ! 

Therefore the Strongest, Best and Cheapest 
in the Market* 

Put up in six pound boxes and one pound packa- 
ges. The latter expressly for food. 

First Premium awarded at St. Joseph Fair 
Association, 1873. 

Trade Mark for small packages, "XX" 

ST. JOSEPH STARCH CO., 

ST. JOSEPH, MO* 



GREAT WESTERN MANUFACTURING COMPANY, 

LEAVENWORTH, KANSAS. 




Best Combined Stove made in the West, 
and designed for Western Coal. 

FOE SALE BY 

J. W. CRAJSrCER,, Leavenworth., 
And in every Town in the State. 



ABERNATHY BRO.'S 



Manufacturers of all kinds of 
CHAMBER, LIBRARY & PARLOR 

DEALERS IN 

CARPETS, CURTAINS, 

WINDOW SHADES, 

OIL CLOTHS, &c. 



We manufacture our own goods, and are 
constantly adding new styles. 

Our stock will be found the most complete 
of any house in the West, and we try to give 
satisfaction to all our customers. 

It will pay you to come and see us, or send 
for prices. 

ABERNATHY BROTHERS, 

Leavenworth, Kansas. 



LIBRARY OF CONGRESS 



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